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
-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.