Pesto - cooking recipe

Ingredients

2 c. fresh basil leaves, lightly pressed
1/2 to 1 c. olive oil
4 cloves garlic
2/3 to 1 c. Parmesan or asiago cheese

Preparation

Blend basil leaves, garlic and enough oil to process until liquified.
Remove from blender container to refrigerator or freezer bowl.
Add grated cheese and mix well.
Refrigerate (will keep 2 weeks) or freeze.
I use ice cube tray and transfer pesto cubes to plastic bag.
Remove 1 or 2 cubes when needed and thaw at room temperature.
Do not heat or cook.
Freeze without cheese.