Categories: Garden, Summer

Ingredients

• 2 c. packed basil leaves
• 2 to 3 (4) garlic cloves
• 1/2 c. pine nuts
• 3/4 c. fresh parmesan / reggiano
• 2/3 c. olive oil

Directions

1. Pulverize everything except the basil leaves in a food processor

2. Slowly add leaves.

3. Season with salt & pepper.

4. Pesto freezes quite well. Two systems that work are to use an ice cube tray to freeze single servings, or put a couple spoonfuls in small freezer bags and lay flat and stackable. To serve, you can dump the frozen pesto directly onto the cooked pasta and mix it around to melt.

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