Pesto

Ingredients (Larger batch):

• 3 cups packed basil leaves, stemmed
• 3/4 cup walnuts, lightly toasted
• 1 1/2 cups olive oil
• 1 cup grated^* Asiago cheese
• 2 medium cloves garlic, pressed or minced

Ingredients (Smaller batch):

• 2 cups packed basil leaves, stemmed
• 2 TBS walnuts, lightly toasted
• 1/2 cups olive oil
• 1/2 cup grated^* Asiago cheese
• 1 clove garlic, pressed or minced

Place all ingredients in food processor and pulse several times until coarsely chopped. Scrape down work bowl. Process continuously until smooth. Makes approximately 3 cups. Keeps for 6-8 months if frozen in an airtight container.

*Cheese can be grated in food processor prior to adding other ingredients.

The uses for frozen pesto are endless and it can be frozen in any amount desired. However, if the entire batch is frozen in a single container, it is easy to cut off the required amount with a table knife which has been run under hot water. Thaw at room temperature (or on a low microwave setting) for use in any of the following ways:

• serve over freshly cooked pasta, thinned with cream if desired - pass grated cheese at the table
• use as the base for pizza - brush onto uncooked dough before adding additional ingredients
• brush onto toasted French bread slices, top with slices of Kalamata olives
• serve over new potatoes instead of butter
• use as dressing for pasta salad
• add a few tablespoons to chicken salad

Note: Pine nuts may be substituted for walnuts.