In a food processor, add:
8 cups of washed and packed basil leaves
8ish garlic cloves (depending on their size and your level of garlic passion)
1 cup Parmesan cheese
3/4 cup toasted walnuts (pine nuts are traditional, but walnuts are what we have)
Start machine and drizzle olive oil in until contents form a paste. I usually use 3/4 cup to 1 cup of oil.
At this point, your kitchen will smell like summer in Italy and you will be smiling from ear to ear. I spoon the sauce into mini muffin pans and freeze until they are solid...or until I remember they are in the freezer and then pop the individual yumminess into freezer bags and back into the freezer.
When I am ready to use one, I set one or two out to thaw for about 15 minutes before stirring into a bowl of rice or a kettle of soup throughout the winter. One of our favorite ways to enjoy the pesto is to add one to pan fried potatoes...seriously, fantastic!