Traditional Pesto

• 8oz Basil Leaves

• 2 large garlic cloves

• 1/2 cup pine nuts/walnuts or a combination

• 1 bunch parsley

• 3/4 cup freshly grated parmesan

• 1/3 to 1/2 cup olive oil

Combine everything in a blender or food processor (if using a blender start blender on low then medium speed). Thoroughly work everything into a smooth paste.

To Freeze:  place in ice cube trays, cover with plastic wrap and freeze.  Once frozen remove from ice tray and place in zip lock freezer bag. (I omit the cheese if I am freezing)

Uses: Use traditional pesto to flavor spaghetti sauce, soups and stews, 1 to 2 cubes per quart.  You can also adapt this recipe for our other basils.  Lemon basil pesto is great on fish or chicken (omit the garlic).