Pesto Genovese

Whirl the basil, garlic, nuts, and Parmesan in a food processor until well mixed. Then add olive oil in a slow, steady stream until a smooth paste is formed.

To store, spoon mixture into ice cube tray. Let freeze, then use a knife to pop out the frozen pesto cubes. Put cubes into ziploc and put back in freezer.

Can also be stored in fridge for several weeks. Put in airtight jar and cover with thin layer of olive oil to prevent discolouration.