Pesto

I've got a ton of basil growing out back right now. I use it in salads and on sandwiches, but one of my favorite things to do with basil is make pesto.  I use pesto on pasta, to make salad dressing, or as the base of a pizza.  And, when I have more than I can use over a couple of days, I freeze it.  I like freezing it in ice cube trays, so that I can pull out the exact amount I need for a recipe.  I thaw out a cube of pesto and stir it into mayonnaise for a great burger spread. I also drop a cube or two into spaghetti sauce, tomato soup, or vegetable soup to up the flavor. It's a great way to impart a lot of flavor in a quick and easy way!

3 cups firmly packed fresh basil leaves
2/3 cup pine nuts ( I was out, so I substituted with walnuts)
2/3 cup grated Parmesan Cheese
1/2 cup olive oil
3 cloves garlic, chopped
1/2 tsp. salt
1/4 tsp. black pepper

Place all ingredients in a food processor or blender. Process until almost smooth. Place 2 tablespoons of pesto into each slot of an ice cube tray. Cover and freeze. Remove the pesto cubes from the tray and place in a freezer bag.  Pesto will keep in the freezer for up to 3 months. (You can also serve immediately or place in a sterilized jar and seal tightly. A sealed jar of pesto will keep in the refrigerator for two days.)