![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3cAiGSzvP1Npek3Af9_e8AcOKfroFCUrgqMk0Dtc6e3wf3AWGa0jntmth8EFyFg9mP4ZFSg3fOfv0bFda2N74q4VT1xBOl5j7e3LgTiG-pBPRLcv04MzOdt0Aj57XawgVlQ0oiKb2AOe/s400/pesto+ingred..jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj50do0ZWDNClEcwTnU-y_9RF9EKY023fhrJPwYVBT_6ShCBk_HyhlgL9idw-0XIlYVbaMWYgAXCGuWG1w4CG9Hj12nSK_6fWGTU1KVIJl3juYNGeFW-DI3TTlm0vcllQPnsjxh2pT0gRDw/s400/noodle.jpg)
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Made pesto last night - Froze cookie size blobs on a cookie sheet over night then took them off this morning and put frozen blobs in a freezer bag.
Pesto
1 big bunch of basil- (4 grocery store bundles)
3-4 large cloves of garlic
juice of 1 large lemon
1/2 cup grated Parmigiano Reggiano cheese
1/2 cup toated pine nuts
olive oil to make a thick paste
Put everything except olive oil in food processor - gradually pour in 1/2-1 cup olive oil and pulse until coarse chunky paste consistency.
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