This pesto can be frozen so that you can enjoy it well into the winter months. Freeze in small ziploc bags or glass jars (leave some space at the top if you use jars). For variations, try substituting the basil for parsley, and the pine nuts for walnuts.
|1 c||extra virgin olive oil|
|2||lemons (juice of)|
|3 c||basil (fresh, leaves only, lightly packed)|
|2 clv||garlic (large, roughly chopped)|
|1⁄3 c||parmesan cheese (cut into 1/4" cubes)|
|1⁄3 c||pine nuts|
|salt (to taste)|
Combine all ingredients (in order) in a blender and blend until smooth.
This recipe should be made to taste. After blending, taste the pesto and adjust the ingredients as necessary.
Covered, this will keep in the refrigerator up to seven days.