Pesto For Freezing - cooking recipe

Ingredients

6 cups loosely packed fresh basil
1 cup olive oil
1/2 cup pine nuts
5 garlic cloves
2 teaspoons salt
1 cup pecorino romano cheese, this is used a little bit at a time only when eating the sauce (or parmesan)

Preparation

Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.
Spoon sauce into ice cube tray. Put in a freezer bag and freeze.
To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.
When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.