Our family loves pesto. In our opinion, pesto completes any meal or dish. Well... most! Pesto is terrific in chicken soup, casseroles, sauteed vegetables, sandwiches, or just as a snack with crackers. The possibilities are really endless! Because of our somewhat extreme use of pesto, I plant a lot of basil in my garden, and we make a lot of pesto. We freeze the pesto in 3oz. dixie cups, so whenever we need any it's a piece of cake to pull out of the freezer, tear the cup off, and add to the pesto-lacking dish!
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3-4 garlic cloves
Combine all ingredients in food processor. Pulse until blended. Spoon into 3oz dixie cups or desired container. If freezing, to prevent the top from turning dark, pour a thin film of olive oil before freezing.
I doubled this recipe and it filled ten 3oz cups.