Nat's Pesto Sauce

2 cloves garlic

2 cups fresh basil leaves (~40 leaves)

1 cup olive oil

1 tsp. salt

1 tsp. pepper

½ cup pignoli (pine) nuts (store in freezer for later use)

½ cup parmesan cheese

Smash garlic cloves & heat on low with olive oil until fragrant. Remove garlic & add with all other ingredients into blender or food processor. Slowly stream in olive oil until well blended.

I like to serve it with pasta & grilled or simply cooked chicken or shrimp.