Basil Pesto with Pasta and Tomatoes

Makes about 1 cup

With the abundance of fresh basil from the market or perhaps in your garden, this is still a  summer classic.

4 cups packed, fresh basil leaves, washed and dried well
½ cup parmesan
½ cup toasted pine nuts
2 garlic cloves
½ cup olive oil

• Place the basil, parmesan, pine nuts, and garlic in a food processor. Run until finely chopped.
• With the machine running, gradually incorporate the olive oil. Season with salt and pepper.
• Add to freshly cooked pasta.
• Fold in garden fresh tomatoes.
• Or it can be spread on grilled eggplant.