Great tip on saving pesto

So my room mate and I made pesto again this weekend and she had a great tip.  Unfortunately pesto doesn't last long in the fridge.  If you make a batch and are single or if you'd like to save money and make a bulk batch, pour the extra pesto into an ice cube mold.  After you've filled the tray cover each cube with olive oil so it stays fresh.  Place in freezer.  Now, if you want a single (or multiple) serving(s) you can pop out one (or many) cube(s) of pesto and place over a single (or multiple) serving(s) of pasta.

Pesto

Last week we had an amazing 4th of July BBQ.  One of my room mates made homemade pesto.  It was by far the biggest hit of the night!  The boys ate this up.  I thought I'd share.  Can't wait to make me another batch this weekend! 

Homemade Pesto

2/3 cup olive oil

2 cups fresh basil

1/4 cup toasted pine nuts

1/2 cup parmesan cheese

1 or 2 cloves garlic (I like using 2, it gives it a little more bite)

I usually throw the basil, garlic, and pine nuts in the blender and pulse them until they're pretty well chopped. Then pour the olive oil in slowly with the blender on medium speed until it incorporates.  Finally, add the cheese, and blend on low speed just until it's mixed in.  This is enough to go with a 1-lb box of pasta.