Basil Pesto

One of the best things about pesto is that it freezes well.  I make one batch in the summer and it generates about three servings. I am defining serving by how much is needed to top one package of ravioli (my favorite way to eat pesto).  Peggy recommends saving some oil to put on the top of the container for freezing. I just add extra.  Pete likes to freeze his in an ice cube tray, I use small containers (as pictured).

2 cups of fresh basil (or as much as you can pick)

½ cup olive oil

¼ cup (or a bit more…) almonds, I used roasted this time, once I used garlic roasted

A few cloves of garlic, for me that is 4 to 6…. Got to keep those vampires away

Parmesan cheese- I think I used about 4 oz, so that is like a ½ cup

Salt to taste- I like to add salt right before I eat it

Puree it in a blender or food processor.  Top your pasta and/or freeze it.   

On my recipe card it says: yield- not very much.  I am not really sure if I wrote this or copied it from the original card.  It goes pretty far even if it doesn't seem like a lot.

TIP: Be careful when you go to defrost it, the olive oil and microwave defrost are not friends, it only takes like 10 seconds and watch it closely.  A hot water bath for quick defrosting is much safer. Trust me I made a mess in my microwave once and ruined some pesto.