Ingredients:
2 cups packed fresh basil leaves, minced
2 large cloves garlic, sliced
1/2 cup pine nuts or walnuts
3/4 cup freshly grated Parmesan cheese
2/3 cup olive oil
Directions:
Place fresh basil, garlic, nuts, Parmesan cheese in blender and process until smooth. Transfer to jar and cover with film of olive oil. Seal with tight fitting lid. Store in refrigerator up to 3 months or in freezer. Stir oil into pesto before using.
I usually freeze in an ice cube tray, 1 Tablespoon each cube.
Source: Granny's Favorites Cookbooks
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