Basil Pesto

It's early in the growing season, but I already have a surfeit of basil. (And mint too. Hello mojitos!) So I whipped up (and by whipped up, I mean pulled out the mini-Cuisinart) a batch of pesto the other night. Enjoyed one night with cherry tomatoes and mozzarella. And spread on puff pastry and rolled up before baking for some yummy nibbles tonight. Here's the recipe:

Basil Pesto
Makes about one cup.

6 garlic cloves (Careful...this packs a punch. Use less if you'd like. But it mellows over a day or so.)
6 tablespoons pine nuts, toasted
1 teaspoon kosher salt, plus more for seasoning
1/2 cup olive oil
2 cups coarsely chopped basil leaves
Fresh lemon juice

In a food processor, grind the garlic and pine nuts with salt and a little olive oil until blended. Add basil and process to a rough paste. With processor on, add olive oil in a slow stream. Season to taste with salt and lemon juice.