This spring I planted an herb garden and the whole thing is being over run by basil! Not a bad thing mind you, when you can whip up a batch of pesto lickety split. For this batch, I added a bit to my hamburger mixture for grilled burgers, then put a spoonful on top as well and they were simply delicious! The rest, I put into ice cube trays, froze and then put into freezer bags for later...
2 cups packed fresh basil leaves
3 cloves garlic
1/3 cup pine nuts (toasted, if you like)
2/3 cup extra-virgin olive oil
Salt and pepper-to taste
1/2 cup grated Parmesan cheese
Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Slowly stream in the olive oil, while pulsing, until fully incorporated. Add the Parmesan cheese and pulse about 10 times. Remove from the processor and put into a mixing bowl, season with salt and pepper to taste.
*To freeze, stop before adding the Parmesan cheese, then add this when you thaw it out the next time