Basil Pesto


2 cups (500 mL) fresh basil, washed and dried
½ cup (125 mL) grated Romano or Parmesan
2 tablespoons (30 mL) pine nuts (pine nuts) Roasted
1 clove garlic
¾ cup (190 mL) Maison Orphée Organic Extra Virgin Olive Oil


Place the basil, cheese, pine nuts and garlic in a blender or food processor. Mix well. Gradually add the olive oil while leaving the blender running until a smooth paste is formed. Season to taste and serve with pasta. This preparation can be kept for 15 days in the refrigerator in an airtight container. To store, pour a layer of olive oil on the surface of the pesto.

Variation: For a creamy pesto, add 2 tablespoons (30 mL) of Belsoy vegetable cream.