Basil Pesto

2 cups Fresh Basil leaves (Well Packed), or a mix of basil and spinach, or flat-leafed parsley
4 large cloves fresh Garlic
1/2 cup Pine Nuts (or walnuts or other nut can be substituted)
3/4 tsp Sea Salt
1/2 tsp Freshly Ground Pepper
3/4 cup Parmigiano-Reggiano freshly grated
1/2 cup Extra Virgin Olive Oil

Juice of half a lemon

Using a food processor makes this much easier to produce.

Put the basil (and other leaves if using) into the processor with the pine nuts and garlic. Pulse until the mix is well broken down. Then add the olive oil slowly to the mix until you have a thick consistency. Add in the freshly grated cheese and the pepper. Check how salty the mix is, and then add in some if it is needed. Finally add the lemon juice.

 This can be frozen in ice-cube trays, or in small bags and used throughout the winter.