Makes about 1 cup. I divide it up into 5 small tupperware containers and freeze them. Then defrost in the refrigerator the morning you plan to use it. I've made it with and without the nuts and enjoyed both. As always, I use extra garlic :)
2 cups firmly packed fresh basil leaves
1/3 cup walnuts or pine nuts
3 TBSP grated Parmesan
2 small cloves garlic (I use 4)
1/4 tsp each salt and pepper
1/2 cup EVOO
1. In a food processor, combine all ingredients except the oil. Pulse until a thick paste forms (you may need to use a butter knife to scrap the paste down to continue pulsing). With processor on, add oil in a slow stream until mixture is well combined.
2. Transfer to an airtight container. Press plastic wrap directly onto pesto (to keep pesto from browning). Cover with lid; refrigerator up to 4 days or freeze up to 2 months.