Pesto Sauce

Warning: Sharing this recipe was a last minute thought, so things aren't staged like you'd see on a food blog. Many years ago some close friends shared this simple recipe with me; I knew it was good before I even tasted it because their family had an authentic Italian restaurant and this was a top seller. I'm sure there are many good Pesto Sauce recipes out there but I love this one.

Our youngest girl has a garden that is going gang-busters and this is half of the basil we picked yesterday.  Sitting overnight caused it to wilt a bit but hubby and I have already taste tested the first batch and it was good.  There is a mixture of Sweet Basil and Pesto Perpetuo Basil; the second variety is supposed to be the best for Pesto Sauce.

Simple ingredients-Olive Oil, Parmesan Cheese, Garlic, Salt and Pepper and of course Basil.  I always add Pine Nuts on mine when I serve it.

These two containers each have two cups of sauce in them and they are headed to our daughter's this afternoon.  She is now showing signs of being 35 weeks pregnant, by her lack of energy(but truthfully both our girls put me to shame in how much they accomplish every day) and she just doesn't have the desire to make Pesto right now. 
I always make a double batch so this is how I will share it with you, however I think half would make a perfect amount for a dinner.

Pesto Sauce                Yields: 4 Cups Sauce

4 cups fresh basil leaves, tightly pressed into measuring cup
2 cups Olive Oil
8 cloves of garlic
1 1/3 cup Parmesan or Romano Cheese
1 tsp. salt
1 tsp. pepper
Optional topping:  Pine Nuts

1)  In a blender or food processor with a steel blade, combine basil, garlic, salt, pepper and oil
2)  Process until finely minced-mine is more pureed.
3)  Add cheese and process to mix
4)  Freeze in an ice cube tray or in small freezer containers.  From the freezer, let thaw to room temp.  Do
     not cook or heat.  Mix with hot pasta and serve. 

Enjoy!