Combine in food processor bowl fitted with metal blade and chop finely:
2 c fresh basil leaves, washed and dried
2-3 cloves garlic, coarsely chopped
1/4 c grated Parmesan cheese*
1/3 c olive oil (I use just enough so all ingredients blend smoothly) Add:
¼ c pine nuts or walnuts
Pulse to chop fine but not so fine that all texture is lost.
This can be refrigerated (or kept in boat ice box) in a tightly sealed container for 2-3 weeks. But if you don’t intend to use within a week, I would suggest freezing.
If pesto is frozen in an ice cube tray (wrapped tightly in plastic wrap) it can be thawed in small quantities.
*IF I am freezing or going to store in the boat icebox, I don’t put Parmesan cheese in the sauce. Rather I serve Parmesan cheese with the pesto.