I changed it up a little bit, added extra freshly-grated parmesan and used walnuts instead of pine nuts. I also cut the recipe in half so I wouldn't use all of my basil at one time (I know, I said I needed to use it, but the idea of completely using up all of it at once...). You can freeze this yummy-ness for up to 3 months. Perfect to take the summer taste into the fall months.
Homemade Fresh Pesto (adapted from Better Homes and Gardens Canning Magazine)
1-1/2 cups firmly packed fresh basil leaves
1/3 cup walnuts
2/3 cup fresh grated parmesan cheese
1/4 cup extra virgin olive oil
3 cloves garlic
1/4 tsp. salt
1/8 tsp. ground black pepper
In a food processor, combine all ingredients and pulse until nearly smooth. Stop and scrape the sides as necessary.
Place in airtight container and store in refrigerator for up to two days.
I planned on using mine right away or freezing it. You can place 2 Tbsp. in a ice cube tray and freeze them. Then place in a freezer safe container and you have individual portions ready to go :)