Pesto Sauce
This Italian sauce can used with pasta, chicken, pizza, bruschetta or whatever dish you wish to enjoy with this delicious fresh sauce. This recipe makes enough Pesto to freeze for later use. I also posted a tip to freeze Pesto Sauce

Ingredients
6 cups fresh Basil
2 cups Extra Virgin Olive Oil
4 cloves of Garlic
1 cup Parmiggiano Reggiano
2 oz Pine Nuts (toasted – oven @ 400F for 5 minutes)
1 Walnut (optional)
Salt to taste (at least 2 teaspoons)
Fresh Ground Pepper to taste

Preparation
Using a blender (I like the blender better) or food processor, add the toasted garlic cloves and pulse until a few times.
Add the toasted pine nuts and the walnut and pulse a few more times.
Add the basil leaves and salt and pepper to taste.
Continue to pulse and blend ingredients.  You will notice the leaves are dry and you will add the extra virgin olive oil drizzling from the top of the blender.
You will continue to pulse, stop and push leaves down with spoon and continue blending.
Blend ingredients until the consistency is similar to a marinara sauce.

Buon Appetito!