Basil Pesto preserves summer flavour
2 cups lightly packed, fresh basil leaves
¼ cup pinenuts, toasted
½ cup nice olive oil
2 cloves garlic, coarsely chopped
¼ cup grated parmesan cheese
Dry toast the pinenuts in a stovetop pan. Chop basil, pinenuts and garlic with olive oil in food processor until finely minced. Stir in parmesan cheese and more olive oil if necessary. Pack into a jar and float a little olive oil on top to help preserve the mixture. Or, freeze the pesto in an ice cube tray and store the ice cubes in freezer bags for later use.