Can be kept in refrigerator or frozen until needed
2 c. fresh basil leaves
1/2 c. olive oil
2 cloves garlic, minced
2 Tbls. pine nuts
1 t. salt
1/2 c. grated Parmesan cheese
Blend the chopped basil, oil, garlic and nuts at high speed until pureed.
Pour mixture into a bowl and thoroughly mix in salt and Parmesan cheese.