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Basil Pesto

Yield Makes 2 cups or 16 (2-tablespoon) cubes

Ingredients

  • 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

  1. 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.

  2. 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.