FarmShare Pesto

2-3 tbsp pignoli (pine nuts)
1 1/2 cups fresh basil
2 large cloves garlic, peeled
4 oz freshly grated Parmigiano
Salt & freshly ground black pepper
1/2 cup olive oil, approximately 

Toast the pine nuts in a 350º oven until golden brown, about 5-10 min. Place all ingredients and half the olive oil in food processor and grind very fine. Add remaining olive oil and blend for a few seconds, until very smooth. If too thick, add additional olive oil. Add salt & pepper to taste.

Seasonal substitutions: We like to experiment with seasonal herbs and greens in our pesto. Try using cilantro, parsley, arugula and other fresh greens or herbs.