Did you know you can freeze pesto? That’s a good reason to make it in bulk. I separate mine into sandwich bags (about 4 T per bag), but you can also freeze it in ice cube trays.
4 cups fresh packed basil leaves
5 cloves garlic
1 cup grated parmesan cheese (I cube mine)
salt/pepper to taste (remember parmesan is salty)
2 cups extra virgin olive oil (drizzle as being processed)
Pesto calls for pine nuts, but I don’t use them, probably because they are not a staple in my house.
Serve with pasta and grilled chicken.