Every year we alway have basil planted in-between our tomato plants and they always grow to a huge size! It means that we always have far more than we can eat so every year I end up making three or four batches of pesto to freeze for the winter months. It really makes a great pasta sauce!!
3 cups of Basil leaves
100 grams of parmesan
1/2 cup of Pine nuts
2 cloves of garlic
First off, lightly roast the pine nuts in the oven at 200oC for 10 minutes or you can dry fry them in a frying pan. Either way be careful, they tend to go from almost toasted to burnt in seconds. If you want to, just throw them in un-toasted.
Pop all of the ingredients into a blender or food processor and wizz till everything is finely chopped. Then slowly add the oil until everything come together. thats it, your done!
If your going to freeze your pesto, stick it in a small container then drizzle some oil on top to keep the air out otherwise things will go a bit brown in the freezer.