It's summertime—an ideal time to make batches and batches of pesto. The classic Italian sauce freezes easily for use long after basil season is over.
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3 cups packed, whole basil leaves
2 cloves garlic, peeled and crushed
1/3 cup pine nuts, toasted
1 cup olive oil
1/2 cup grated Parmesan cheese
Use a food processor to make an easy pesto sauce. Place basil leaves in the work bowl fitted with the chopping blade. Add garlic, pine nuts, olive oil and Parmesan cheese. Process for about a minute without stopping, or until sauce is velvety.
Let stand at room temperature about an hour to allow flavors to blend.
Use the pesto as a salad dressing, pasta sauce, topping for crostini or sauce for grilled chicken.
Save time and money: Place small amounts of pesto in resealable plastic bags and freeze, then defrost as needed. Use walnuts instead of pine nuts.