Green is Good: Basil Pesto!

When basil is abundant I add it to a food processor with olive oil and a little salt.  The paste is frozen in ice cube trays until solid and then transferred to ziplock bags.  The cubes will keep in the freezer for months. 

Pasta with Pesto Sauce:

Garlic and pine nuts are heated until golden in olive oil and then a few cubes of basil are added and heated just until defrosted.  Toss with al dente pasta and freshly grated Parmigianno cheese.  Quick and delicious.