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Pesto is fairly easy to make, and can be used to marinate chicken or salmon.  It also serves as a great sauce for pastas.

Ingredients

• 1 Cup Extra Virgin Olive Oil
• 3-5 Cloves of Garlic (crushed)
• 1/3 Cup Pine Nuts
• 1/2 t Ground Pepper
• 1/2 t Salt
• 2 Cups Fresh Basil (cut up and lightly press down to measure)
• 1/2 Cup Parmesan Cheese (grated)

Directions

In a blender, add half the olive oil and all the remaining ingredients.  Start the blender, and continue adding the remainder of the olive oil to help it blend in all the ingredients.   I lean towards the higher end of the garlic scale, and I'll double the parmesan cheese to get a little thicker consistency.  Make sure you taste it before you start making adjustments though.

This can be stored in the refrigerator for up to a week in a tightly sealed container, or can be frozen for longer.  But you should top it with a little olive oil to cover, before storing.