Pesto!

I found myself having to prepare lunch for eight people on the farm today. It was a miracle that I had enough pesto and bread for everyone at the table.

Pesto
(1 1/2 cups)
Pick the leaves from: 1 bunch of basil, to yield about 1 lightly packed cup
In a mortar and pestle, pound to a paste: 1 peeled garlic clove, salt
Add and continue to pound: 1/4 cup pine nuts or walnuts, lightly toasted
Add: 1/4 cup grated Parmesan cheese
Transfer this mixture into a bowl. Coarsely chop the basil leaves and put them in the mortar. Pound the leaves to a paste. Return the pounded pine nut mixture to the mortar.
Pound the leaves and pine nut mixture together. Continue pounding as you gradually pour in: 1/4 cup extra-virgin olive oil
Taste for salt and adjust if necessary.

(Recipe from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice Waters)