Pesto

This is actually a recipe of Todd's, he served his mission in Italy.  

2 cups basil leaves

1/2 cup pine nuts

2 cloves garlic, peeled

large pinch salt

1/2 cup grated parmesan cheese

1/2 cup extra virgin olive oil

Roast pine nuts in oven.  In a food processor or blender, place the basil, roasted nuts, garlic cloves, salt and cheese - pulse these ingredients then gradually add the olive oil and continue pulsing until at desired consistency.  Serve over the pasta of your choice.