Pesto Base

5 cups           Basil leaves
1/2 cup          Olive oil
                       Coarse salt to taste, if desired

Rinse the basil well in cold water and remove the tough stems. Drain well.

Place the leaves in a blender or food processor until it is full but not over crowded. Add the oil and salt and blend, pushing it down carefully with a rubber spatula, until thoroughly homogenized. Pour and scrape this into a freezer container. Freeze.

Submitted By: Cathie Allen