Summer Herb Pesto

• 1/2 cup:extra-virgin olive oil
• 1/4 cup:pine nuts
• 1 :large garlic clove, smashed
• 1-1/2
• 1/4 cup:freshly grated parmesan cheese
• salt and pepper:to taste

Preparation

1. Toast the pine nuts in a small skillet over medium heat, stirring constantly until golden and fragrant.
2. Combine the garlic and herbs in a food processor until coarsley chopped. Add the pine nuts and pulse until finely chopped.
3. With the machine running, add the remaining oil in a thin stream and process until fairly smooth. Add the parmesan by hand and season with salt and pepper.
4. Refrigerate in an airtight container for up to one week.

This recipe is more of a guide than anything else. When summer is in full swing, let your garden, or the produce sale at your supermarket, dictate your choice of pesto.