Pesto
2 cups fresh basil leaves (can use half parsley), gently but somewhat firmly packed, no stems
2 T pine nuts or walnuts
2 cloves of garlic, rough chopped
1/2 cup good quality olive oil
1/2 cup freshly grated Parmesan cheese
pinch salt
Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
With the machine running slowly dribble in the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Notes:
Pesto freezes well in ice cube trays. Store the frozen cubes in a plastic freezer bag to use in the off season. Add a cube to soups, stews or tomato based sauces.
Toss fresh pesto with hot pasta, rice, or steamed vegetables. Spread on toasted French Bread, use a dip for bread sticks, or spread on pizza crust in place of tomato sauce.