4 c. fresh basil leaves or half basil & half parsley
5-6 med. cloves garlic
2 c. nuts (pecans, almonds, walnuts or pinenuts)
2 c. olive oil
2 c. freshly grated Parmesan cheese
Salt & pepper to taste

Put basil leaves, garlic and nuts in bowl of food processor. Process until finely chopped. With machine running, slowly pour in the olive oil.

With a spoon stir in the cheese, salt and pepper. Store in jars, in freezer. To use, scrape off frozen pesto. Return jar to freezer or thaw and store in refrigerator for up to 3 weeks.