Ingredients

　　3 cups loosely packed fresh basil leaves

　　2 tablespoons pine nuts, toasted

　　1 garlic clove

　　1/2 teaspoon coarse salt

　　3/4 cup plus 2 tablespoons extra-virgin olive oil

　　2 tablespoons freshly grated Parmesan cheese

　　Freshly ground pepper

　　Process the basil, pine nuts, garlic, and salt in a food processor until combined. With the processor running, add the oil in a slow, steady stream; process until smooth. Stir in the cheese. Season the pesto with pepper. The pesto can be refrigerated, covered by a thin layer of olive oil in an airtight container, up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.