Classic Genoese Pesto

I went to my local Kin’s Farm Market and they had fresh local basil for $1.50 a bunch! Since they’re in season, I like to make pesto and freeze it for the year.
Pesto is the best thing that ever happened to pizza, to pasta to bread for dipping in. The fresh basil, garlic and nutty pine nut is all just enveloped in olive oil goodness. If you spread it on thin to make a sandwich, or to have around frozen in an ice cube tray add a lot of flavour to any pasta sauce. If you toss it with a little mayo, then you have a great dressing for pasta salad, and you can even spread it on chicken, tofu, vegetables, anything! It’s so versatile. Whenever I make this, I put a container of it in the freezer, and keep the other container in the fridge, or freeze them in cubes then pop them out and put in a freezer bag to have on hand. You can do the same thing with pureed garlic, and ginger.
Final Product:

Ingredients:
2 cups Fresh Basil leaves, pack it in the measuring cup. (2 bunches)
1 cup Fresh Parsley, Curly or Italian flat leaf (1 bunch)
7 cloves of Garlic, I like it garlicky, you can put in less if you want.
1/4 cup grated parmesan or Romano (I used parmesan)
1/4 cup toasted pine nuts
1 cup of Extra Virgin Olive Oil
1 tsp salt
Dash of pepper
Equipment: Food processor
1. Toast some pine nuts in a shallow baking tray lined with parchment paper.
 
2. Take the leaves off the stem of the fresh basil, and put it in a salad spinner. Fill it with water, drain, then do it again to wash the basil thoroughly. They can be really sandy sometimes.

3. Spin’er good! Do the same with the one bunch of parsley.

4. Pack the basil into a measuring cup and put it into a food processor. You will need 2 cups. When I say pack, I mean cram as much basil into the measuring cup until there is no more space to put more leaves.

5. Pack one cup parsley into a measuring cup and add it to the food processor.

6. Peel garlic and add it in.

7. Add in grated cheese.

8. Toasted Pine nuts go in too.

9. Add salt and a dash of pepper

10. Put the lid on, leave the “food pusher inner thing” out. Drizzle the 1 cup of olive oil in as you pulse then give it a good high speed whir, then it’s done!