Easy Basil Pesto

Pesto (Italian pronunciation: [ˈpesto], Genoese: [ˈpesto]) is a sauce originating in Genoa in the Liguria region of northern Italy (pesto Genovese)[1] , and traditionally consists of crushed garlic, basil and European pine nuts blended with olive oil and Parmigiano Reggiano and Fiore Sardo (pecorino sardo. This same Latin root through Old French also gave rise to the English word pestle. Pesto is traditionally prepared in a marble mortar with a wooden pestle.

Pesto in the US is commonly available in supermarkets in either green (original) or red (with sun-dried tomatoes or red bell peppers) varieties, produced by major manufacturers or under a generic or cheaper brand. Cashew nuts, walnuts or Chinese pine nuts are often used instead of European pine nuts, because they are less expensive and have a similar texture (although not the same taste). Cheaper oils and other herbs, like parsley, may also be used to further reduce the price.

( http://en.wikipedia.org/wiki/Pesto)

You can make this quickly and easily using a blender.

Ingredients
fresh basil leaves                                2 cups packed
pine nuts                                            1/4 cup
extra-virgin olive oil,                             1 /3 cup divided into two parts
salt                                                    to taste

 Freshly ground black pepper           to taste
freshly grated Parmesan cheese      1/2 cup

Method:

• Combine the basil, , and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. 
• If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese. 
• If freezing, transfer to an airtight container and drizzle remaining oil over the top. Do not add the cheese now. Freeze for up to 3 months.
• Thaw and stir in cheese.

You can served and used this pesto on pasta, Beef tomatoes, sliced potatoes.