Pesto

In a small skillet, toast the pine nuts over medium heat. Stir frequently until just golden and fragrant, about 4-5 minutes. Remove the pine nuts from the pan and set aside. Add the garlic cloves (do not peel the garlic) to the empty pan. Toast until fragrant and the color deepens, shaking occasionally, about 7 minutes. Transfer the garlic to a plate, cool, peel and chop. By heating the garlic first, you are opening up the flavor of the garlic.

Place the basil in the food processor and chop. Place the nuts, garlic, oil and salt in the food processor. Process until smooth. You may have to add a little bit more oil to get the consistency that you want. Add the cheese and process again.

Toss on your favorite pasta. Or dip it in bread. Or add it to a sandwich.

This can stay up to three days in a covered container in the fridge. If you can keep yourself away from it, that is.