Mom's Pesto

Ingredients

• 2 cups fresh basil leaves, fresh picked, packed
• 1/2 cup walnuts
• 1/2 cup shredded parmesan cheese (not the stuff in a green can)
• 2-6 garlic cloves
• 1/4-1/2 cup virgin olive oil

Directions

1. 1

   Grow 4-5 large basil plants so you can make this all summer long. Purple basil makes the spiciest pesto (my Dad's favorite).

2. 2

   Put basil, nuts, cheese and garlic in a food processor.

3. 3

   Turn it on and drizzle in enough olive oil to reach the desired consistency - thick for spreading on bread or thin for tossing with cooked vegetables or pasta.

4. 4

   NOTE: Do not use dried basil. This recipe can be frozen (in ice cube trays or 1/2 - 1 cup portions) for up to 6 months, but do not add the cheese until you are ready to eat or the sauce will fall apart.