I love pesto it can enhance any recipe or stand alone with so many variations but this is a classic pesto that only takes about 10 minutes and I use it in my zucchini lasagna from Mondays recipe.
To have a more intense green color of pesto just blanch the herbs. To do this is simple just add herbs to boiling water for five seconds then shock them in ice water squeeze them then pat dry.
4 cups of basil leaves
1 cup parmesan cheese
1/2 to 3/4 pine nuts
3 cloves garlic (chopped)
salt to taste
3/4 cup virgin olive oil (I use extra virgin olive oil)
Combine Basil, parmesan cheese, pine nuts and garlic in food processor mix until finely chopped. Pour oil in finish mixing.
I like to use this fresh but it can be frozen for a month for those nights that you need a quick go to dinner.