Pesto

I make and freeze a ton of pesto at the end of the summer when basil is abundant. Freezes beautifully! 

 INGREDIENTS:

• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/3 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

DIRECTIONS:

• To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
• Store in an airtight container in the refrigerator for up to 1 week or freeze in individual containers.