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Pesto- freezer
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| 4 cup(s) | packed basil leaves |
| 1 cup(s) | pine nuts |
| 2-3 cloves | garlic |
| 1 cup(s) | parmesan |
| 1 cup(s) | olive oil |
| 1/4 tsp | salt-maybe-to taste |
Put leaves, nuts, and garlic in processor. Blend. Add cheese and
process. Leave motor running and add 1 c. olive oil in a steady stream
until like creamed butter. Fill sterilized half-pint jars. Drizzle a bit
of olive oil over each jar. Freeze.
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