1 cup packed fresh basil leaves
2 cloves garlic
1/3 cup pine nuts, toasted
3 tablespoons Parmesan cheese, shredded
1/4 teaspoon salt
1/3 olive oil
Toss everything into a food processor or blender and pulse until it turns into a thick paste.
Serve immediately over warm pasta, with crackers or use as a spread in a hot panini sandwich. What you don’t use, simply pour into ice-cube trays and freeze until solid.
Place the frozen pesto cubes in a freezer bag, date and store in the freezer until ready to use.
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