Pesto Sauce

2 cups basil leaves, rinsed and dried
1/2 cup grated Parmesan
1/3 cup pine nuts, lightly toasted (about 7 minutes at 300 on a cookie sheet)
2 garlic cloves, peeled and coarsely chopped
1/2 tsp coarse salt (such as sea salt or kosher salt)
1/4 tsp fresh ground pepper
1/2 cup plus 1 tablespoon olive oil

1. Pulse all ingredients except oil in food processor (chopping blade) until well combined.
   
2. With machine running, add 1/2 cup oil in a slow, steady stream.
   
3. Transfer pesto to a small airtight container and pour rest of oil on top (do not stir). Refrigerate or use immediately.
   

This tastes wonderful on a turkey sandwich or on spinach pizza.

Tip: This makes quite a bit of pesto. You can freeze what you don't use in ice cube trays or small plastic baby food containers. Add a single cube when you make spaghetti sauce or soup. Or you can freeze it in bigger quantities and thaw it out to use with pasta or on sandwiches. It keeps for a few days in the refrigerator.