Poor Man's Pesto Sauce
3 cups loosly packed fresh basil
6 T pine nuts
2-4 large cloves of grlic
3/4 teas. coarse salt, or to taste
6 T fruity extra-virgin olive oil
Combine the basil, pine nuts, garlic, and salt in a food processor fitted with a metal blade or in a blender. Process or blend until the ingredients are finely chopped, scraping down the sides of the work bowl as necessary. Add the oil and process until smooth and creamy. If not using immediately, store tightly covered in the refrigerator for up to 2 days, or place in ice cube trays, cover tightly with plastic wrap, and store in the freezer no longer than 1 month for the best flavor.
Tip: Because pesto freezes well, you might want to make more, if you have lots of basil on hand. For every extra cup of loosely packed basil leaves, add the following to the recipe: 2 T pine nuts, 1 clove garlic (or to taste), 1/4 teas. coarse salt (or to taste), and 2 T olive oil.
—Donna Klein (From The Mediterranean Vegan Kitchen)