Traditional Pesto

You will need a food processor for this but can be made by hand mincing the ingredients. You will need about 2 packed cups of Fresh Basil, 1/3 Cup of Roasted Nuts (Pine Nuts are traditional but Walnuts are a good substitute), 1/4 teaspoon salt, 1/2 cup or more of Olive Oil, 1/2 cup Parmesan Cheese (any grate will do) and 3 cloves of Garlic. Now process it to a creamy mass. You can store it in the freezer in small zip lock bags or in the refrigerator for 3 weeks. Us it instead of tomato sauce on pasta, pizzas or small toasts of baguette, Tonight I toasted a Onion Bun and smeared the pesto on it . Next I layered Pepperoni edge to edge and I should have then added Provolone Cheese and toasted it in the oven, but I didn't I wolfed it down unfaced. It was good but could have been better. I rested a bit and then cooked Angle Hair Pasta drained it and then fried it in butter with steamed broccoli and lastly tossed it with Pesto and grated Parmesan Cheese. It could have had small chunks of Beelers Italian Sausage in it but it didn't. Ate 3 plates full.