Presto Pesto Sauce

Summer is coming to an end so if you had a garden and grew basil, you probably have a bunch left.
So make some Pesto, use it tonight and freeze the rest..
When freezing the Pesto I use small freezer bags it's a lot better then putting the Pesto in ice trays. The bags take up less space

Here is my recipe you can adjust it any way you wan.  You will notice there are no nuts because of allergies.
 Double or triple to freeze

At least 4 large clover of garlic
2-3 cups of basil
about 1/2 cup extra virgin olive oil
about 12 /cup of  grated Italian Parm Cheese
about 1/4 te of red  crushed pepper
salt and pepper to taste  

Use  a food processor or blender
 Pulse garlic until it is chopped finely
Add Basil and pepper and chop
Add 1/2 the oil slowly into food processor or blender

Now add the cheese only blend and whirl for a few seconds


Add the remaining oil, salt and pepper
(Hint if it is too thick you add a splash of water or a little more oil)

Use a spatula  to get every drop out

Grill up some shrimp, chicken, or vegetables
Boil up some Fettuccine
Combine the Pesto with the pasta and chicken , shrimp. or vegetables

ENJOY!!!