Around 6 or 7 tablespoons of olive oil. Just enough to make the pesto look moist & hold together
50gparmesan cheese. Omit this for dairy free version
A good mansize bunch of freshly picked basil leaves. Smallthin stems can go in too, just avoid the big woody ones.
Whizz up the garlic, nuts, oil & salt and cheese to make an oily sauce (it smells so gooood!)
Pop in a small handful of leaves and blitz until smooth. Keep adding the basil and scraping down the sides until it looks, and smells, like heaven.
When done, scoop the pesto up with an ice cream scoop (pressing down firmly with your fingers to ensure the pesto holds together in the freezer) then release onto a greaseproof paper covered baking sheet.
Freeze overnight on the tray, then pop into a freezer proof tub the next morning to protect them in the depths of the freezer.
A lump will thaw in an hour or two or can be defrosted in a microwave if you're in a hurry.