Homemade Basil Pesto

1. Wash and dry (delicately!!) the basil.

2. Dice garlic and toss in food processor with pine nuts and olive oil. Start with two tablespoons of olive oil. Process til consistency is grainy like sand.

3. Add in Parmesan and process. If the texture seems too dry, add in some olive oil.

4. Add in basil and ice cube (trust me) and process til creamy. Add olive oil if the sauce seems too dense. Do not pulverize it, though–it should be grainy, but smooth.

5. Sprinkle a pinch of salt and serve over pasta or on toasted bread.

Note: Really, I mean four HANDFULS of basil, not four cups… But that measurement doesn’t really exist, does it?! Hehe… Let’s pretend that it does, and you get four handfuls of fresh basil leaves and let’s try 1/4 cup of Pecorino and 1/4 cup of Parmesan to mix things up a bit if you like!!