Simple Summer Pesto

To me, one of the hallmark scents of summer is fresh basil. Each year I plant more and more basil in my garden, and I’ve started making and freezing pesto to have throughout the year (simply pour prepared pesto into an ice cube tray, freeze, and store individual servings in an airtight container in the freezer).

INGREDIENTS:

2 cups basil leaves (2 large handfuls is how I typically measure this)
¼ cup nuts (I use walnuts, but pine nuts are the traditional nut for pesto)
¼ cup shredded Parmesan cheese
2-3 cloves garlic
Salt & pepper
Olive oil (start with ¼ cup, then add more as you blend)

INSTRUCTIONS:

Add all ingredients to a blender, food processor, or a cup fitted for an immersion blender. Combine until smooth, adding more oil as necessary to achieve desired consistency.