2 bulbs Spring Garlic

2 cups Basil

1/4 cup Pine Nuts, toasted

1/4 Cup Hard Cheese such as Romano (this is optional, it will mask the delicate flavor of the spring garlic)

1/4 – 1/2 cup Olive Oil, more/less as needed

Salt and Pepper, to taste

Blend all ingredients in a food processor until smooth. Make sure to add oil slowly, and as needed for your desired consistency. Serve over asparagus, pasta, shrimp or whatever you usually put pesto on. If storing, top with a thin layer of olive oil and it will retain the beautiful color you started with.