Makes about 1/2- 3/4 cup, or 7 cubes, of pesto
1 bunch basil leaves (washed, stemmed, and patted dry)
4 cloves garlic
1/2 cup pine nuts (toasted)
olive oil, to taste
sea salt, to taste
pepper, to taste
Blend all together. To freeze, spoon into ice cube trays and drizzle a few drops of olive oil onto each cube. Then, cover with plastic wrap, pressing into the pesto to reduce oxidization during freezing. Then, when frozen, pop out and put cubes into a ziplock freezer bag and get all of the air out and freeze.
~ Recipe submitted by S.K.