Pesto

Yum!  Make a bunch of pesto with the summer basil crop and freeze it in ice cube trays to enjoy all winter long.  To defrost, just thin with boiling water.

Pesto 

from my dad

Ingredients

½ c parmesan cheese
1 c fresh basil leaves (or arugula)
¼ c pine nuts
4 cloves garlic
¼ - ½ c olive oil
Salt

1) Blend cheese, basil, pine nuts, and garlic in food processor until smooth.
2) Gradually add olive oil.
3) Blend until smooth.
4) Before serving thin with boiling water.
5) Serve over warm pasta.