There is simply no better use for a bumper crop of basil that a huge, fragrant batch of pesto. Freeze the sauce in ice-cube trays, and you can defrost just what you need to enjoy the taste of summer all year long.
| 2 | cups | fresh basil leaves |
| 1/2 | cup | freshly grated Parmesan-Reggiano cheese |
| 1/3 | cup | pine nuts |
| 1 | clove | garlic |
| 1/4 | teaspoon | freshly ground black pepper |
| 1/2+ | cup | extra virgin olive oil |
| ~ | salt |
1. Place the basil leaves, grated cheese, pine nuts, garlic and pepper in a food processor and process until just chopped. Do not over-process, or the basil bruises and turns brown.
2. With the processor running, pour in about one half cup or oil in a thin, steady stream. Adjust the oil quantity as needed to achieve the desired consistency.
3. If using the pesto later, place it in a non-reactive bowl and place plastic wrap directly on the surface to prevent browning.
4. Salt to taste.
NOTE: Store in the refrigerator up to several days. Frozen pesto will last up to one year.
