Pesto

sauces

Pasta and Pizza

2 cups fresh basil leaves
juice of 1 small lemon
3-4 garlic cloves
4 Tablespoons extra-virgin olive oil  (may need to add more)
1/3 cup pine nuts, walnuts, or pecans
​salt and pepper to taste
1/2 cup freshly grated Parmesan or Romano cheese (optional)

1. Pull leaves off basil - throw out or compost stems.
2. Place all ingredients in a blender or food processor and mix until smooth.
3. Refrigerate and cover tightly (it turns very dark once exposed to air), if you are going to use it soon.  If not, freeze it in ice cube trays, then transfer to zip lock bags and keep for use in the freezer.
4. Spread on bread, add to pasta, or add to tomato sauce.