Griffin Family Pesto

basil - 1/4 pound is the size bag in the basket
pine nuts, sunflower seeds, walnuts, or pecans - 1/4 cup
parmesan cheese - 1/4 cup fresh grated, plus extra for topping.
1 garlic clove (or 2 or 3)
olive oil
salt and pepper

Wash and dry the basil in a salad spinner. Toast the nuts – I toss them in a hot, dry, cast iron skillet. Put the garlic clove in the food processor and chop fine. Add the basil and most of the olive oil. Chop finely. Add parmesan cheese and nuts. Chop just a bit – I like the nuts to be still chunky. Taste. Add salt if desired.

We especially like this with pasta and sungolds (cut in half) or other tomatoes in it. The pesto freezes well too, but I usually freeze without nuts and cheese. Once the cut basil is exposed to air it turns a darker green. If you want to keep it bright, leave a layer of olive oil on the top of your pesto.