PESTO (BASIL AND GARLIC SAUCE)
1 tablespoon extra virgin olive oil
2 tablespoons pinenuts
3 cloves garlic, chopped
2 cups fresh basil leaves
1/4 cup extra virgin olive oil salt and pepper to season
Heat first measure of oil in a small frying pan. Add pinenuts and cook, stirring frequently until golden. Drain on absorbent paper. Put the garlic, basil and pinenuts into the bowl of a food processor or blender.
Process until finely chopped. Continue 1 processing while adding second measure of oil in a thin, steady stream. Process for a few seconds until just combined. Season with salt and pepper to taste.