2 cups fresh basil leaves
1/4 cup fresh pine nuts
2 cloves garlic, minced
1 Tbsp black pepper
1/2 tsp salt
1/4 cup olive oil
2 tsp mayonnaise
1/4 cup grated Parmigiano-Reggiano cheese
Place
basil, nuts, garlic, salt and pepper in a food processor and pulse
until chopped. With the machine running, add olive oil in a stream
until desired consistency is achieved. Stir in the mayonnaise and
*cheese. Serve right away, or cover in an airtight container, and
refrigerate for up to three days.
To freeze, *omit the cheese.
Portion the pesto into an ice cube tray. Freeze the tray, then pop out
the cubes of pesto and store in a ziploc bag. When you're ready to use
it, take as many cubes as you need. Let it defrost, and stir in some
fresh grated parmesan cheese to taste.