• Place the basil in the bowl of a food processor fitted with a metal blade. Add the garlic and pulse several times to make a rough chop.
• Add the olive oil in a slow steady stream down the feed tube, with the motor running. Stop and scrape down the sides of the bowl several times.
• Add the pine nuts, Parmesan, salt, and pepper and puree about 1 minute longer until the mixture is well blended and smooth. *(Note: If adding a vitamin C tablet, add it along with the pine nuts).
• Refrigerate in an airtight container until ready to use or up to 2 weeks. You can also freeze pesto in ice cube trays. After it is frozen, remove from the trays and store in freezer bags for up to 6 months. Take out only as many cubes as you need.

Cheese Ravioli with Pesto:

• Cook ravioli (16 oz. ) according to package directions. Drain, reserving ¼ cup pasta water. Combined ¼ cup pesto with ¼ cup hot pasta water.
• Pour over ravioli and gently toss.