Centre Travel

1 large bunch fresh basil ( 2oz leaves only) 1 handful( a generous ounce) of pine nuts 1 handful " " of Parmesan cheese 1 1/2oz olive oil Pound or liquidize the basil leaves, add 1 0r 2 cloves garlic and the pine nuts. Add the cheese. When the pesto is a thick puree' start adding olive oil, a little at a time. Stir it steadily until the finished sauce is like creamed butter. If you want to store 'pesto sauce' put in jars, covered with a layer of olive oil.