Homemade pesto sauce

(from The family Dinner by Laurie David)

1/4 cup pine nuts or almonds, toasted
2 cloves garlic
1/2 cup grated parmesan cheese
2 cups lightly packed basil leaves
2/3 cup EVOO

In a food processor or blender, pluse the pine nuts or almonds with the garlic and parm until finely chopped.

Add basil and pulse until minced, scraping the edge of the bowl as needed.

With the machine on, add the EVOO in a thin stream until smooth. Season with salt and pepper as desired.

This is great with whole wheat pasta. I freeze it in half cup servings (plastic bags, flat in the freezer) and pull out for a quick dinner.