1/2 C one of The Tasteful Olive's medium intensity unflavored extra virgin olive oils

2 C basil (fresh) or sweet potato leaves

4 cloves garlic

1/4 C mayonnaise

2 T pine nuts

1/2 C grated Parmesan cheese

1/4 tsp sea slat



Process oil, garlic, nuts and salt in blender or food processor. Add greens and mayo. Add the Parmesan last. Makes about 2 Cups.

*A pesto is good to toss with warm pasta, as a spread on toasted baquette slices with added tomato slices, or as a dip for crackers and chips.

     recipe by Chef David Roth