A recipe from www.JeanPatterson.com:

Simple Pesto

Pesto adds a fresh burst of flavor when swirled into a soup just before serving, especially if the soup is minestrone or pistou, a French summer vegetable soup. Pesto can also be mixed with mayonnaise to make a lively spread for sandwiches.

2 cups fresh basil leaves, gently packed
1/2 teaspoon minced garlic (1 medium clove)
1/2 cup grated or shredded Parmesan cheese
1 teaspoon salt
1/2 cup olive oil

Place the basil, garlic, Parmesan cheese, and salt in a food processor. Process until well mixed but still slightly chunky. Add the olive oil in a constant stream while processing, until oil is incorporated. Makes 1 cup pesto.

Do Ahead:
Store the pesto in a covered container in the refrigerator for up to 1 week. If you want to freeze the pesto, postpone adding the Parmesan cheese until just before serving.

Recipe copyright 1999 Danae Campbell and Jean Patterson.
All rights reserved. For reprint information, contact Jean Patterson.