Heather's Pesto

I love to make Pesto and freeze it for the year. We always have a huge basil "bush" and I love to get the most out of it. Here's a post from my blog with the recipe as well: http://dancetocreate.blogspot.com/2009/08/pesto-recipe-revisted.html

Pesto Recipe:
3 cups of fresh basil leaves
1/2 cup olive oil
3-4 cloves of garlic
1/2-3/4 cup fresh grated parmesan cheese (we did half mozzarella to cut the cost)
1/4 cup pine nuts (we also did some with almonds)
optional: 1/2 cup fresh parsley - we didn't add this

Mix in food processor or blender until pureed. Eat fresh or put 1/2 cup - 1 cup in freezer bags and use all year.