1 bunch basil1 garlic clove salt ¼ c. grated parmesean cheese ¼ c. pine nuts*, lightly toasted ¼ c. extra virgin olive oil
Pick the leaves from the bunch of basil (no stems!). This should yeield about 1 lightly packed cup. In a mortar and pestle, pound the garlic clove and some salt to form a paste. Add and continue to pound the pine nuts, then add the parmesean cheese. Transfer mixture to a bowl. Coarsley choop the basil leaves and put them in the mortar. Pund theleaves to a paste, then return the pine nut mixture together. Continue pounding as you gradually pour in olive oil. Depending on the consistency, you can add more oil if it's preferred. Taste for salt and adjust accordingly.
Submitted by Joy Nieman, adapted from Alice Waters' The Art of Simple Food
*Since pine nuts are so expensive, I have experimented with cheaper nut options to use in making pesto. Walnuts work best, though almonds and hazelnuts work as well!