Add garlic to food processor and mince. Next add the basil leaves toasted pine nuts and dash of salt and pepper to the bowl of the processor. While the processor is running slowly drizzle in olive oil throught the feed tube until all the ingredients are pureed. You may need to stop the processor at this point and scrape down the sides with spatula to get every mixed together. Now add Parmesan cheese and mix it in the rest of mixutre. If the pesto is too thick add a tablespoon of water. Cover and refrigerate until you are ready to it. This should keep for 2-3 days in the fridge but freezes well if you want to keep it longer.
Toast pine nuts in a skillet on medium low until golden brown. Stir often as they could burn.
This recipe has been added to the following public cookbooks:
RUDDEYE,S COOK BOOK
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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