Pesto
2 cups fresh basil leaves (measure by compacting leaves)
1/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts
3 garlic closes, finely minced
Combine all ingredients in a food processor or blender. It might help to add ingredients 1/3 at a time. Process until a thick paste. If the basil just refuses to process, try adding additional oil.
If you leave out the cheese, you can freeze the pesto and then add the cheese after it is defrosted.
You might want to add 1 tablespoon of "fruit fresh" or lemon juice to help prevent the pesto from turning brown.