Pine Nuts are the kernels of the stone pine (Pinus pinea), a native of the Mediterranean area. They grow in other parts of the world also, including the American Southwest, where they are a native staple crop of the Pueblo Indians. China and Portugal are the largest exporters. Pine Nuts have a rich but delicate flavor; delicious in dishes as varied as stuffings, fruit salads, and pesto sauce. They may also be ground into a flour suitable for desserts. Eat them raw or roast them lightly in a dry skillet or oven to bring out their flavor.
2 cups fresh basil leaves, packed

PESTO RECIPE 

2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive Oil
3 tablespoons pine nuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.