2 cups Basil leaves packed
1/3 cup pine nuts (can substitute walnuts)
1/3 cup Extra Virgin Olive Oil
4 cloves garlic
1/2 cup parmesan cheese, freshly shaved
Salt and Pepper to taste
Place basil, garlic and pine nuts in a blender. Pulse down. Add EVOO and cheese. Blend smooth. Add salt and pepper to taste. Makes about ½ cup pesto sauce. Now get fancy and impress some people.
I’m a big fan of freezing things. Pesto is great to freeze, take out, defrost and use. A little of this goes a long way. Less is more, so fill up ice-cube trays with pesto. Freeze and you will have several meals worth for you to use as needed. Freeze up to three months.