Basil Pesto
2 cups freshly picked sweet basil leaves, stripped from the stems and packed into the measuring cup
3-5 cloves garlic, peeled and minced
1/2 cup chopped pine nuts (raw cashews can be substituted with little impact to the flavor)
1/2 cup grated parmesan cheese
1 tsp lemon juice (or to taste)
5-6 tablespoons olive oil.
Put ingredients in blender, pulse briefly until a coarse puree is formed. Do not liquify. Or place in food processor, chop with metal blade until blended.