BASIL PESTO

1/3 cup raw pine nuts, almonds, walnuts, or pecans, toasted

2 cups packed fresh basil leaves

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

2 cloves garlic

1/2 teaspoon salt

1/2 cup canola oil

Combine the basil, cooled nuts/seeds, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the oil. Process until the mixture is well blended but still has some texture, scrape down the sides as necessary.

Store leftover pesto in the refrigerator, covered, for up to one week. You can also freeze pesto – I like to use an ice cube tray lined with plastic wrap. Once frozen, transfer cubes of pesto to a freezer bag.