Ingredients:

2 cups lightly packed fresh basil leaves (about 1 bunch)
3 tablespoons pine nuts
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
¼ teaspoon salt
½ cup + 2 tablespoons grated Parmesan cheese

Directions:

Combine all ingredients except Parmesan in food processor or blender and puree. Add cheese and pulse to mix. Transfer pesto to jar with tight-fi tting lid; spray top of pesto with olive oil nonstick spray to prevent browning. Refrigerate up to 3 weeks.