Summer Pesto Sauce Balls

Summer Pesto Sauce Balls

3 cups packed fresh basil leaves

2 large garlic cloves

3/4 cup pine nuts

1 1/2  cups freshly grated Parmesan cheese

1 cup extra virgin  olive oil

Combine basil and garlic in a food processor and process to a fine paste.

Add pine nuts and process until smooth.

Add cheese and process again until smooth.

With the machine running, pour the olive oil in the food processor and blend until smooth. If the pesto seems too thick pour in a few tablespoons warm water.

Place ice cube trays or use a cookie scoop and place them on wax paper on a cookie sheet and put them in the freezer until they are frozen and then transfer to baggies. May also be frozen in small resealable bags. 

I use the cookie scoop then freeze because when I want to make pesto sauce I don't have to make to much and I can always add more.

Let the pesto cube thaw and then toss with warm pasta or heat it up in a saucepan then add to pasta or veggie.