Basil Pesto Sauce
Prep Time: 10 minutes

2 Cups fresh basil leaves, packed
1/2 Cup grated Parmesan or Romano cheese
1/2 Cup Olive oil(EVOO)
1/3 Cup Cashews or Almonds
1 TBSP minced garlic
Salt and Pepper to taste
2 Cups heavy cream(optional) see additional step listed below 

PREHEAT OVEN TO 450 DEGREES

If using cashews or almonds you should place them on a cookie sheet and  toast them in the oven for about 10 minutes. Once that is done if nuts are not already chopped throw them in the food processor or blender and chop them up a little before adding the other ingredients. If the nuts are already chopped up you can skip this part.

Combine the fresh basil and nuts together in food processor or blender and pulse a few times. Add the minced garlic and pulse a few more times.

Slowly drizzle in the EVOO while the food processor or blender is on, stopping to scrape down the sides of cup when needed with a rubber spatula. Add grated cheese and pulse some more until well blended. Salt and pepper to taste.

Combine with hot pasta or serve over toasted baguette slices. Wine Pairings: Sauvignon Blanc or Zinfandel.

For a creamy version of Pesto, heat heavy cream over low heat until it begins to simmer. Combine half of cream into the food processor or blender and pulse for about 20 seconds to combine. Pour entire mixture into saucepan and heat for another 5 minutes until sauce begins to thicken.