Pesto

I am not a big pesto fan, but I love using it in my seafood pasta dish—and basil is abundant in the summer. I make a batch and freeze whatever is leftover. ​

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Ingredients:

 This recipe makes a generous cup of pesto

2 garlic cloves peeled 

4 cups of basil leaves 

1/2cups of pine nuts roast them if you want a nuttier flavor.

1/2 to 3/4 cup of good olive oil 

1/2 cup of freshly grated parmesan cheese 

1/2 to 1tsp of salt

1tsp of freshly ground pepper

Directions:

Chop the garlic in the food processor until finely minced.

Add the rest of the ingredients and pulse until you reach the consistency you like. I like my pesto chunky.  Season with salt and pepper and add more oil to make it smoother. Use within three days or freeze.