Basil is one of my favorite herbs. I always grow at least a couple plants every summer on my apartment patio. This is actually my first time making pesto, and I made enough extra so I could freeze some for future use. Can't wait to use it in another recipe!
What you need:
2 c. packed fresh basil leaves
3 cloves garlic
1/4 c. pine nuts
1/2 c. olive oil
1/2 c.parmesan cheese
salt and pepper
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container. Freeze for up to 3 months. Thaw and stir in cheese.