2 cups of fresh Basil leaves - do not use the stems
1/4 cups of Pine Nuts
2 large cloves of fresh Garlic
2/3 cups of Extra Virgin Olive Oil
Salt & Pepper to taste
1/2 cup of grated Cheese - I use a combination of Italian cheeses - you can use Romano/Parmesan/Pecorino whatever white Italian cheese you like
You will need a food processor
First in the food processor I ground up the Pine Nuts and Garlic - I then began to add the Basil leaves. I rotated Basil Leaves - Olive Oil until all the leaves are ground and I had used all of the Olive Oil - then I add the cheese to the mixture and ground again. I began to salt and pepper to taste. Making sure to grind mixing all ingredients together.
Delicious - I used about 3 tablespoons for our salmon and I froze the remainder. Freezer life for PESTO is 3 months.
I forgot to take a pic of the PESTO before I froze it! These pics are my frozen PESTO!