I love growing fresh basil for use all summer long. As Fall approaches, it’s time to harvest the remaining basil and make pesto for the freezer. Pesto is very easy to make and can be used in a variety of ways – serve it over pasta, as a sandwich spread, on pizza, on chicken, or mix a spoonful into freshly cooked vegetables instead of butter. You can make Basil in either a food processor or in a blender. Basil will keep in the freezer for up to one year.
Gather ingredients: Basil leaves, olive oil, walnuts (or pine nuts), freshly grated parmesan and garlic cloves.
Soak the basil leaves in cool water and rinse.
In a dry skillet, lightly toast the nuts. Pine nuts are traditional in Petso, but I am not fond of them, so I use walnuts.
Grate the parmesan cheese.
Place the toasted walnuts and garlic into a food processor and pulse until finely ground.
Add the parmesan cheese and pulse until combined and basil leaves and blend until combined.
With the food processor running, slowly drizzle the olive oil through the top. Continue to blend until the pesto looks smooth and even in color.
Pour the pesto into freezer containers and top with a light drizzle of olive oil. This prevents ice from forming on top of the pesto. 
- 4 cups fresh basil leaves
- 2/3 cup extra virgin olive oil
- 6 Tablespoons walnuts (other nuts may be substituted)
- 6 garlic cloves
- 2/3 cup freshly grated parmesan cheese
- Salt and pepper to taste
- Rinse basil and pat dry. Toast nuts in a dry skillet or in the oven until lightly browned. Combine the nuts and garlic in a food processor or blender and pulse until combined. Add the parmesan cheese, basil leaves and pulse until combined. Add olive oil in steady stream until smooth. Add salt and pepper to taste and blend.
- Pour into freezer safe containers and pour a light coating of olive oil over the surface of the Pesto. Will keep in the freezer for up to one year.