Pesto Sauce

Yield: about 3 3/4 to 4 cups

2 1/2 cups fresh basil
3 cloves garlic
2 stems of parsley
3 teaspoon roasted pine nuts
pinch of salt
3/4 cup olive oil

1/2 cup parmesan cheese

In a food processor place basil, garlic, parsley, pine nuts, salt and olive oil and process until smooth.
Stir in parmesan cheese.

Pour into a bowl or canning jar. Use as desired. Store in refrigerator.

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