In a food processor combine a cup and a half fresh basil leaves and 4 to 5 large garlic cloves and 3 TBSP of a hard, sharp cheese such as Parmesan. With the processor on, drizzle in olive oil until the pesto reaches the consistency you like. Add salt and pepper to taste and a squeeze of fresh lemon juice, if you like, to brighten the flavor. You can also pulse in toasted pine nuts, but I never seem to have them on hand.
The great thing about this simple spread is that it freezes well, so if you need to use up some basil on its way out, this is the way to go!
|Fresh pesto, ready to be popped in the freezer for future use.|