Pesto

Directions

1. 1
   Blend basil leaves, garlic and enough oil to process until liquified.
2. 2
   Remove from blender container to refrigerator or freezer bowl.
3. 3
   Add grated cheese and mix well.
4. 4
   Refrigerate (will keep 2 weeks) or freeze.
5. 5
   I use ice cube tray and transfer pesto cubes to plastic bag.
6. 6
   Remove 1 or 2 cubes when needed and thaw at room temperature.
7. 7
   Do not heat or cook.
8. 8
   Freeze without cheese.