3 cloves garlic
½ cup pine nuts
¼ cup extra virgin olive oil (you can cut this in
half and half with chicken broth)
Juice of one lemon
3 cups loosely packed fresh basil, stems removed
½ cup grated Parmesan cheese
2 teaspoons coarse sea salt
Dash of pepper

In a food processor, pulse garlic, pine nuts, olive oil and lemon juice until smooth. Add basil, Parmesan cheese and salt and pepper. Pulse until well blended. Scrape down sides and pulse until smooth.

For an appetizer or light lunch, serve spread onto whole grain baguette slices topped with slices of fresh yellow peppers. Or toss with a whole grain linguini pasta for a healthy dinner. For added color, try tossing in sliced sundried, tomatoes.