This is our favorite traditional Basil Pesto, adapted from Mark Bittman
2 cups loosely packed basil leaves
1 clove garlic
2 Tablespoons pine nuts/walnuts
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
Process the basil, salt nuts and half the oil. Scrape down the bowl and add the remaining oil slowly while continuing to process. If you are eating right away add the cheese and toss with pasta, rice or potatoes. Spread on grilled or broiled chicken or fish for great results. If you want to freeze some for the dark months ahead pack the pesto (without the cheese) into zip-locks, ice cube trays or any other freezable container that will provide you with a good portion to thaw later. Add the cheese to the thawed mixture.