Basil Pesto Sauce

This fresh sauce takes mere minutes to make and it keeps frozen for months. Make it in the summer when fresh basil is bountiful. Freeze it in tubs, then simply scrape out what you need. It will taste better than anything you can buy in a jar. And it will thaw within a few minutes or, when mixed with anything hot, instantly

10 cups (300 g) loosely packed fresh basil leaves
2 cups (200 g) pregrated Parmesan cheese
3/4 cup (100 g) pine nuts
2 teaspoons pre-minced oil-packed garlic
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 to 1 cup (175 to 235 ml) extra-virgin olive oil

Put the basil, cheese, pine nuts, garlic, salt, and pepper in a food processor. Process until finely chopped, about 30 seconds. Scrape down the sides of the processor bowl, then add 3/4 cup (175 ml) of oil and blend to a loose paste, about 20 seconds, scraping the bowl as necessary. Add up to 1/4 cup (60 ml) more oil for a looser, oilier pesto. Scrape into two small airtight containers and chill up to 1
week or freeze up to 8 months. For an interesting variation, try:
• Red Pesto Sauce: Add 1⁄2 cup (25 g) oil-packed
sun-dried tomatoes along with the basil.