Basil Pesto

2 C fresh basil leaves
1/4 C pine nuts, toasted or not
4 garlic cloves
1/2 tsp salt
1/4-1/3 C olive oil.

Wash your basil and take the leaves off the stems.

If you wish to roast the pine nuts, roast them in a pan at around 400 with a bit of the olive oil till fragrant (about 10 minutes--warning--I'm guessing here; though I've roasted nuts before, I did not roast my pine nuts. I like them un-roasted).

Throw everything in a food processor or blender and run it till it's saucy.

Add to ice cube trays or preserve it however you like. Or eat it for dinner, you lucky person, you.