Classic Basil Pesto
1 tablespoon garlic, minced
2 cups gently packed fresh sweet basil leaves
½ cup olive oil
¼ teaspoon salt
3 tablespoons raw pine nuts, toasted
½ cup grated parmesan cheese
In a food processor, pulse the first four ingredients in spurts, just until there are no whole leaves.With the machine running, pour the olive oil through the feed tube in a steady stream. Stop and scrape down sides, then pulse again (not too much because you want the texture from the leaves still). Add pine nuts and pulse again (just enough to chop them a bit), then add cheese. You can add more olive oil for desired consistency, but if freezing I usually just enough olive oil to hold it together in a chunky paste. At this point, I portion it into plastic bags to freeze. You could also portion it by freezing it in ice cube trays and then after frozen, pop them into a freezer bag.