Sandy P's Pesto Sauce

1 or 2 cloves garlic

1 cup nuts (pecans, almonds, or walnuts...your preference!)

1 good size bunch fresh basil

1/2 cup grated Parmesan Cheese

1 cup Olive Oil (or more)

In a food processor, using the steel knife, mince the cloves of garlic. Add the nuts and use on/off pulses to coarsely chop the nuts. Do not over chop! Add the fresh basil (removing heavy stems) and pulse on/off until blended with the nuts. Add the Cheese and the Olive Oil.

Blend until thoroughly combined, but still grainy in texture. You DO NOT want a puree. You want it with texture. Add more olive oil if needed, in order to make a spreadable texture.

Pack in 8 oz jars up to 3/4 inch from the top (it should make 2 or 2 1/2 jars). Pour olive oil to seal the top of the pesto. Store in refrigerator and use within a few days....Or freeze for several months and defrost an hour or so before needed.