Place 1 to 2 cups Olive oil, 3 cloves
of Garlic and 1/2 cup of Pine Nuts in a blender.
Blend until creamy.
Add enough chopped fresh Basil to make a thick green paste, about 2 to 3 cups.
Scoop into a bowl and add about 1/2 cup of fresh-grated Parmesan cheese.
Store in the fridge.
For pesto made with dried herb:
Soak 1/2 cup dried Basil in just enough water to cover it
for 1/2 hour.
Place 1 cup Olive oil, 1/4 to 1/2 cup Pine Nuts, Cashews or Walnuts and 3-4 cloves Garlic
in a blender.
Blend until smooth.
Add 1 to 1 1/2 cups fresh chopped Parsley to the mixture and
blend well.
Drain the Basil and add it to the blender. Adjust flavors.
Place in a bowl and add about 1/2 cup grated Parmesan cheese.
Gayle's Thyme
