Basil Pesto Sauce - cooking recipe

Ingredients

4 c. loosely packed fresh basil leaves
6 garlic cloves, crushed
1/4 tsp. salt
1 c. Parmesan cheese, shredded
1 c. toasted pine nuts
1 c. olive oil

Preparation

Process all ingredients in a blender or food processor until smooth, stopping occasionally to scrape down sides.
Pesto can be served immediately or spooned into ice-cube trays and frozen. Wrap cubes tightly in freezer bags and store in freezer up to 6 months.
Makes 2 cups or 16 (2-tablespoon-size) cubes.
Pesto can stand alone as a dip and also is good as a spread for pizzas and sandwiches.