Pesto--chow down right away or freeze for later!

We love Pesto!  

Ingredients:

2 cups firmly packed fresh basil leaves

1/3 cup walnuts or pine nuts (pine nuts are worth the price--so much better)

3 tbs. grated Parmesan

2 small garlic cloves

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup extra virgin olive oil (EVOO)

Even though my garden is looking rather depressed this year, I am lucky to grow a basil 'tree' every year!

In food processor combine all ingredients except the EVOO.

Pulse until a thick paste forms.

With processor on, add EVOO in a slow stream until mixture is well combined.  

To freeze for later, distribute in ice cube tray.  Press saran wrap tightly over top.

When frozen pop out of tray and put in a Ziploc.

When you want to use it, take out what you want to use (we use 2-3 cubes per meal).  We are usually making pasta so we put a couple in a bowl on the stove to thaw while we are cooking.  I need to make about 10 more batches so we have enough to get through the winter!