Basil Pesto:
2 cups packed fresh basil
1 cup toasted pine nuts
1/2
cup olive oil
2 tablespoons wine vinegar
1/2 teaspoon garlic salt
1/4
teaspoon black pepper
1/2 cup grated Parmesan cheese
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Combine all
ingredients except the cheese in a food processor or blender, adding the oil a
little at a time until you have a thick purée. Stir in the cheese by hand. Serve
with crackers, crusty bread, or crudités. Can also be served over pasta or
rice.
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