Aug 222016
 

I usually make pesto in the summer and freeze small amounts using an ice cube tray. I store them in a plastic storage bag so I can have pesto throughout the winter.

3 cups fresh basil leaves
2 cloves garlic
1/2 cup parmesan cheese
3 Tablespoons pine nuts
1/2 cup olive oil

Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste.

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