Basil Pesto

Directions

1. 1
   In a food processor, combine all ingredients except the oil.
2. 2
   Pulse until a thick paste forms.
3. 3
   With processor on, add oil in a slow stream until mixture is well combined.
4. 4
   Transfer to an airtight container.
5. 5
   Press plastic wrap directly onto pesto (to keep basil from browning).
6. 6
   Cover with lid; refrigerate up to 4 days or freeze up to 2 months.
7. 7
   Divide into an ice cube tray, seal it tightly with plastic wrap and freeze.
8. 8
   Later, pop out a cube or two as needed, defrost them in the microwave and use.
9. 9
   Have it your way: Replace the nuts with unsalted roasted sunflower seeds, Nut allergies prepare the pesto without nuts and double the amount of Parmesan, Replace the basil with fresh cilantro or parsley (before transferring the pesto to a container, stir in 2 teaspoons lime juice).
10. 10
    1 sauce 7 uses: Toss in minestrone or lentil soup, add to marinara sauce, coat fish fillets with pesto then sprinkle with bread crumbs before baking or broiling, spread on a sandwiches, spoon onto grilled lamb or pork chops, brush on chicken breasts before roasting, or combine with boiled new potatoes, steamed greens or sauteed zucchini.