Homemade Pesto

This recipe was adapted from the "Classic Pesto of Genoa" from Lynn Rossetto Kasper of Public Radio's "Splendid Table" program. I made it earlier this summer to use for a rolled pesto bread, which was wonderful. This time, I made a double batch to freeze, so that we can enjoy our homegrown basil in the winter.

1 large clove garlic
1/8 tsp. salt
2/3 cup (tightly packed) basil leaves
2 heaping Tbsp. blanched almonds
3/4 cup grated fresh parmesan
6 Tbsp. extra virgin olive oil

In a food processor, puree the garlic and salt. Gradually add basil and then almonds, processing everything into a rough paste. Pour in the cheese and then the oil to bring the pesto to the consistency of heavy cream. Serve over warm or cold pasta, on toasted French or Italian bread, or bake with homemade bread--spread out on dough that has been rolled into a rectangle and then rolled up like a jelly roll with the ends sealed for baking. If you make the bread, you'll swirls of bread and pesto when it's done.