Pesto

4 cups basil leaves, stems removed

3 cloves garlic

½ cup pine nuts

¾ cup good quality olive oil

½ cup fresh grated parmesan cheese

Blanch the garlic in boiling water for 45 seconds. Toast the pine nuts until light golden in color, about 5 minutes over medium heat. Place basil, minced garlic, pine nuts and olive oil in bowl of food processor. Process until well blended. Stir in cheese. To freeze put in ice cube trays. When frozen remove from tray and put in freezer bags.