PESTO SAUCE

Makes: 1 1/4 cups (310 mL)

2 cups (500 mL) fresh basil leaves, tightly packed

3 tbsp (45 mL) pine nuts, walnuts, or almonds 3 cloves garlic, finely chopped

1 cup (250 mL) freshly grated Parmesan cheese

1/2 cup (125 mL) olive oil

2 tsp (10 mL) fresh lemon juice

1/4 tsp (1 mL) salt

1. Place basil in a food processor; process until finely chopped. Do not over process. Add pine nuts and garlic; process using an on-off motion to combine. Add Parmesan cheese; process using an on-off motion to combine.

2. With machine running, add oil through feed tube in a thin steady stream, processing until almost smooth. Add lemon juice and salt; process to combine. Cover and refrigerate for up to 2 days or freeze for up to 1 month.