- 4 cups loosely packed fresh basil leaves
- 6 garlic cloves
- 1/4 teaspoon salt
- 1 cup shredded Parmesan cheese
- 1 cup pine nuts, toasted
- 1 cup olive oil
How to Make It
Process all ingredients in a food processor until smooth, stopping to scrape down sides. Spoon mixture into ice-cube trays, and freeze. Store cubes in freezer bags up to 6 months.
Pesto is great to have on hand for last minute hors d'oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches.