In the summer when basil is at it's peak, I make this and stash it in the freezer to use throughout the rest of the year. The difference between home made and store bought jarred pesto is just unbelievable- we noticed that you can really taste the basil, and it's far less salty. Add salt if you need to, but remember that the cheese will add some so be careful.
Adapted from Fresh
2 cups packed fresh basil leaves
1 clove garlic
1/4 cup pine nuts, walnuts, or almonds, toasted
1/4 extra virgin olive oil
1/2 cup freshly grated Parmesan
In a food processor, blitz together the basil, and garlic until chopped well. With the motor running, add the oil in a steady stream.
If you are going to are going to use the pesto right away, stir in the Parmesan. If you are going to save it for later, omit the cheese. Spoon the mixture into an ice cube tray and freeze. Once the cubes are solid, pop them out and freeze in a ziplock bag. When it's time to use them, thaw and stir in 1 tbsp of freshly grated Parmesan cheese.
Makes about 6 cubes, or 1 1/4 cups
