Fresh Basil Pesto - Freezer Directions

This is how my family makes basil pesto - it is easy to make, store, and eat!

• Ready In: 10 mins
• Yields: 2 cup

Ingredients

• 3  cups fresh basil leaves, packed
• 3 -5  large garlic cloves
• 1⁄4 cup pine nuts
• 1⁄4 teaspoon salt
• 1⁄2 cup olive oil
• 1⁄2 cup parmesan cheese

Directions

1. Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
2. If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per "cube." Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
3. If using fresh: Add the cheese and process a few seconds until just incorporated.
4. Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.