Homemade Pesto

Homemade Pesto For handy 2 tablespoon portions, store pesto in an ice cube tray. Put 2 tablespoons of pesto into each section of tray, cover tightly with foil, and freeze for up to three months.
Start to finish: 15 minutes
3 cups firmly packed fresh basil leaves (3 ounces)
2/3 cups pine nuts and/or walnuts
2/3 cups grated Parmesan or Romano cheese
1/2 cup olive oil
4 cloves garlic, quartered
1/2 teaspoon salt
1/4 teaspoon black pepper

1. In a food processor or blender, combine basil, pine nuts, cheese, olive oil, garlic, salt, and pepper. Cover and process or blend until nearly smooth, stopping to scrape down the sides as necessary.
2. Ladle pesto into a sterilized HALF PINT jar, leaving a 1/2-inch headspace. Seal and label. (Place any remaining pesto in an airtight storage container.) Storein the refrigerator for up to 2 days. To freeze, transfer to a freezer safe container, seal, and label. Freeze for up to 3 months.

Makes 1 1/4 cups. Per 2 tablespoons: 185 cal., 19g fat (3g sat. fat), 5mg chol., 199mg sodium, 2g carb., 1g fiber, 4g pro.
Lemon-Hazelnut Pesto:
 Prepare as directed, except substitute hazelnuts for pine nuts, use 2/3 cup hazelnut oil in place of olive oil, and stir 1 tablespoon of finely shredded lemon peel into pureed pesto.
Sun-Dried Tomato Pesto:
 Prepare as directed, except substitute 8.5 ounces (one jar) dried tomatoes in oil for the olive oil and substitute finely shredded Asiago cheese for the Parmesan cheese.