Sue's Pesto

2 Cups Fresh Basil Leaves 1/2 Cup Freshly Grated Or Shredded Parmesan Cheese 1/2 Cup Toasted Pine Nuts * 4 Whole Garlic Cloves 1/4 Tsp. Salt 1/2 Cup Olive Oil Place the basil leaves in a food processor, combine the basil leaves, pine nuts, parmesan cheese, garlic and salt and puree.  With the processor running, drizzle in the olive oil until incorporated.  The pesto will keep in the frig for up to 3 days or you can freeze. I also sometimes use a combination of parmesan and Asiago cheese; and you can substitute walnuts for the pine nuts; go crazy! * to toast pine nuts, just place in a dry (no oil or butter) saute pan on medium high heat and toss until lightly browned, don't burn or they'll get bitter.