Pesto
Jane Davis
1 cup fresh basil leaves
3 cloves garlic, chopped
1/4 cup pinenuts or walnuts
1/4 cup olive oil
salt to taste
Regianno Cheese

In a food processor, puree the basil leaves, garlic, cheese and nuts
With the motor running, gradually add the olive oil
until thoroughly blended
Season the salt and set aside until ready to use.

Great to use on bread for bruschetta, before toasting.