Adapted from “The Enchanted Broccoli Forest”
The ratios of ingredients for pesto are not set in stone. You can add a little more or less of the herbs, olive oil, seasonings, etc.
3 c. basil leaves (you can use small stems along with leaves)
3 cloves garlic
1/3 c. pine nuts, walnuts, almonds, or sunflower seeds
1/3 c. olive oil
1/3 c. grated parmesan cheese (you can omit the cheese if you cannot have dairy)
Salt and pepper to taste
Blend all ingredients in a food processor. To store pesto for the winter, freeze in ice cube trays, pop the frozen cubes into a labeled and dated Ziploc bag, and use throughout the year. One cube is about one serving. Pesto is wonderful with pasta, rice, cous cous, quinoa and on sandwiches and pizza.