Fresh Basil Pesto

What you’ll need:

•	2 cups fresh basil leaves, packed
•	1/4 cup grated Parmesan cheese
•	1/2 cup olive oil
•	3 Tbsp pine nuts or walnuts
•	3 garlic cloves, finely minced

What to do:

1.	Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time).
2.	Add about 1/3 nuts and garlic, blend again.
3.	Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
4.	Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well.
5.	Serve over pasta, on vegetables, on meat or poultry. Basil pesto keeps in refrigerator one week, or freeze for a few months.

For more delicious recipes, pick up the book The Hauser Diet™: A Fresh Look at Healthy Living! As with all recipes, practice moderation and portion control.