Pesto

Add basil and pine nuts to food processor and pulse about 6 times. Depending on the size of your food processor you may need to split into 2-3 batches.

Add garlic, cheese, salt and pepper (and optional red pepper flakes).

With food processor running, slowly pour in olive oil.

Blend until thoroughly combined. Stopping a couple times to scrape down the sides. If it looks dry, add a little more olive oil.

If processing in batches, combine all pesto and stir to blend together.

Full recipe makes approximately 3 pints, 12 servings. It freezes well. We are just two people, so i like to freeze in 1/2 pint jars. Fill container, leaving 1/2 inch space at the top. Pour olive oil over the top to keep it from turning brown. Tighten the lid and freeze.

To use: Take pesto out of freezer the night before and refrigerate. If you forget (or didn’t know you needed it), thaw in the microwave, 30 sec at a time.

1/2 pint will cover 2 servings of pasta.