There are infinite versions of basil pesto. This is a simple version, but you can try it with different ratios. When I make pesto to freeze for the winter I leave the cheese out (it gets bitter in the freezer) and pack anywhere between 1/2 and one cup of finished pesto into Ziploc bags. I then freeze them flat, and once they’re hard, store them upright. It’s like a library of the most delicious books , making them simple to access, thaw, add cheese to and use, all winter long!
2 cups loosely packed basil leaves
1 clove or more garlic
2 to 4 tablespoons pine nuts or walnuts
1/4 cup extra virgin olive oil, or more
3 tablespoons freshly grated Parmesan, pecorino Romano, or other hard cheese, or to taste
Combine the basil with a pinch of salt, the garlic, the nuts, and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
Add more oil if you prefer a thinner mixture. Store in the refrigerator for a week or two or in the freezer for several months. Stir in the Parmesan just before serving.
Use on top of pizza, pasta, grilled vegetables…