MSS as promised here is the recipe...pesto is a classic specialty from genoa...this is considered the original version by most...I often skip the butter to cut back on calories;)
1 cup fresh basil leaves
4 oz pine nuts
2 peeled garlic cloves
1 cup olive oil
6 tbsp. soft butter
1/2 tsp. salt
1 cup grated parmesan cheese
Place clean & dry basil in blender with nuts, half oil & garlic. Blend.
Add butter salt & pepper & blend again while adding the oil in a steady stream until the mixtures is like a paste. Mix in the cheese.
If planning to freeze skip the butter & cheeses until ready to use. We freeze ours in ice cube trays, when frozen through we put them in air tight containers, & defrost how ever many cubes you need in the refridgerator. When thawed mix in the cheese & butter...