Gundel's Pesto

I may be alone in this, but I believe firmly that you can't have too many pesto recipes.  This is how a dear family friend taught my mother to make pesto decades ago.  Every summer, when fresh basil and local garlic are abundant, we make several batches and freeze them in small containers.  Jake's mother freezes her pesto in an ice-cube tray, then uses two or three cubes per pound of pasta -- very convenient.  This way, the taste of summer can be with you throughout the cold months!

A big bunch of basil

GUNDEL'S PESTO
from the kitchen of Gundel Bradford

makes about 4 cups, suitable for freezing

3-4 cups pressed-down basil leaves, clean and dry
4-6 cloves garlic
1-2 handfuls walnuts or pine nuts
6-8 1-inch chunks parmesan
1/2-3/4 cups olive oil, or as needed
generous pinch coarse salt

Put all ingredients into a food processor.  Process, stopping a couple of times to scrape down the sides of the workbowl with a rubber spatula, until pesto reaches your desired texture and consistency.  Serve immediately, or refrigerate or freeze until ready to serve.