Classic Pesto

Tonight I threw together a dinner of random stuff in the fridge and it was really good. I sauteed zucchini and squash in a tablespoon of coconut oil, then added a handful of halved cherry tomatoes off the heat. Then I made this pesto I found on Cooks Country and it was so good. It may be on the salty side, so I'd start with 1/4 t salt and go up from there next time. 

Serving size: 3/4 c pesto (enough for 1 lb pasta)

• 3garlic cloves, unpeeled
• 1/4cup pine nuts
• 2cups fresh basil leaves
• 7tablespoons EVOO
• 1/4cup grated Parmesan cheese
•  Salt and pepper

1. Toast garlic in 10-inch skillet over medium heat, stirring occasionally, until fragrant and skins are just beginning to brown, about 5 minutes. Add pine nuts and continue to cook until garlic is spotty brown and nuts are golden, 2 to 3 minutes. When it is cool enough to handle, peel garlic.

• 2. Process garlic, nuts, basil, oil, Parmesan, and 1/4 teaspoon salt (add more as needed) in food processor until smooth, scraping down bowl as needed, about 1 minute. Season with salt and pepper to taste. (Pesto can be covered with 1 tablespoon oil and refrigerated for up to 4 days or frozen for up to 1 month.