The fresher the basil the better the pesto! Use about ½ pound of basil per batch and make several batches.

-Add the following to the bowl of a food processor or blender:

1 cup extra-virgin olive oil

2 cloves garlic

½ cup pine nuts or walnuts

½ tsp sea salt

2/3 cup freshly grated Parmesan cheese

-Blend well.

-Then add 1/2 pound basil in handfuls. (You don’t have to remove much of the stems.)

-Blend until smooth and creamy.

-Freeze the pesto in small canning jars, plastic containers with a tight fitting lids or even plastic freezer bags.

-Pesto freezes well for up to 1 year.