Instructions: Put the basil, garlic, pine nuts, and Parmesan cheese in a blender or food processor. Turn the machine on and drizzle in the lemon juice. Continue to puree until a smooth paste is formed.

Makes 3/4 cup pesto.

The amount of garlic you use is a matter of personal taste. Also, some garlic is more pungent. So start perhaps with 2 medium cloves, then taste, and add more if, as I do, you like a strong, garlicky flavor.

I make pesto in volume during the summer, when fresh basil is bountiful, and freeze it in 1/4 cup quantities for use year-round. You need only just enough pesto to coat the pasta lightly, as a little of this intensely flavorful mixture goes a long way.

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