Pesto

Pesto can be used as an appetizer on toast, a spread on a sandwich, or to dress pasta.

4c packed fresh basil leaves
4 cloves garlic, coarsely chopped
1c whole almonds
1 1/4c olive oil
1tsp salt
1tsp pepper

in large food processor pulse garlic and almonds until the size of crumbs. Add basil and pulse until cut into small pieces. With food processor running, slowly pour the olive oil in. Continue to process for several minutes, stopping frequently to scrape down sides and under blades. When pesto is a smooth and homogenous paste, you are done. Use immediately, refrigerate for a day or two or freeze.

To freeze pesto, pack in small airtight containers, about 1/4 cup. Top with a thin film of olive oil to prevent discoloration. Freeze up to 6 months. Let defrost on counter or in refrigerator.

To serve with pasta use 1/4 cup pesto with 12-16 oz pasta, cooked and drained. Serve warm.