Pesto for Freezing

It's just my husband and I, so every time I would make a batch of pesto, half of it would go bad. Here's a way to freeze your pesto...the trick is to not add the cheese before freezing.

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 6  cups  loosely packed fresh basil
• 1  cup olive oil
• 1⁄2 cup pine nuts
• 5  garlic cloves
• 2  teaspoons salt
• 1  cup pecorino romano cheese, this is used a little bit at a time only when eating the sauce (or parmesan)

Directions

1. Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.
2. Spoon sauce into ice cube tray. Put in a freezer bag and freeze.
3. To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
4. When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.