Mom'S Pesto - cooking recipe

Ingredients

2 cups fresh basil leaves, fresh picked, packed
1/2 cup walnuts
1/2 cup shredded parmesan cheese (not the stuff in a green can)
2 -6 garlic cloves
1/4 - 1/2 cup virgin olive oil

Preparation

Grow 4-5 large basil plants so you can make this all summer long. Purple basil makes the spiciest pesto (my Dad's favorite).
Put basil, nuts, cheese and garlic in a food processor.
Turn it on and drizzle in enough olive oil to reach the desired consistency - thick for spreading on bread or thin for tossing with cooked vegetables or pasta.
NOTE: Do not use dried basil. This recipe can be frozen (in ice cube trays or 1/2 - 1 cup portions) for up to 6 months, but do not add the cheese until you are ready to eat or the sauce will fall apart.