Judy’s Pesto

(makes about 1-1/2 cups)

  • 4  garlic cloves
  • 3 c fresh basil leaves, packed into the cup
  • 1/2 c olive oil
  • 1/2 c sunflower seeds or chopped nuts
  • 3/4 c grated parmesan cheese

Chop the garlic finely in a food processor. Add the basil and chop fine. Drizzle in the olive oil and process. If I am freezing the basil, I stop here and put it into a container, lay plastic wrap on top of the pesto to seal out air, cover and freeze. Mix in the nuts and cheese by hand, when done processing the other ingredients or when frozen base mix is thawed. Great on pasta, but also good added to sour cream or cream cheese for dips, used instead of sauce on homemade pizzas, and added to salad dressings.