Pesto

<h1>Pesto</h1>

<p>1 cup fresh basil
1/2 cup pine nuts
4 cloves garlic (I cheat and use the stuff in a jar)
1/2 cup shredded asiago cheese (non-processed parmesan is fine too)
1 tsp coarse ground black pepper
to taste salt
1/4 cup extra virgin olive oil</p>

<h3>Instructions</h3>

<p>Process the first six ingredients in a food processor until uniformly chopped. Gradually add the olive oil while the processor is running. You'll definitely want to taste and add things as needed. Consistency will be a fairly thick paste.</p>

<h3>Roasting Pine nuts (from about.com)</h3>

<p>In a toaster oven:</p>

<p>Roast raw pine nuts on a flat tray in a 350-degree F oven for about 10 minutes, shaking halfway through. They may also be toasted on top of the stove in a heavy skillet, stirring often until they turn golden.</p>

<p>In the normal oven:</p>

<p>300 deg F, 3 minutes, turn, 4 minutes (until slightly golden brown)</p>