From the Joy of Cooking. I grate the Parmesan myself--a lot more flavor.
It does freeze well in ice cube trays if one cup is more than you need for your sammies. Have fun with your peeps!
Pesto
about 1 cup
If you are dealing with a large pile of basil, pick the leaves, figure out how much you have with a 1-cup measure, and scale up the other ingredients accordingly. For shopping purposes, the amount of basil leaves pictured above (gathered from two full-grown plants) required me to make 6 batches of this recipe.
Combine in a food processor and process to a rough paste:
2 cups loosely packed basil leaves
1⁄2 cup grated Parmesan
1⁄3 cup pine nuts, hazelnuts, almonds, or a combination
2 medium garlic cloves, peeled
With the machine running, slowly add:
1⁄2 cup olive oil, or as needed
If the pesto seems dry (it should be a thick paste), add a little more olive oil. Season to taste with:
Salt and black pepper
Use immediately, or pour a very thin film of olive oil over the top, cover, and refrigerate for up to 1 week. Or, as discussed above, freeze in an ice cube tray, covered. Knock out for storing into a zip-top bag and freeze for up to 3 months. Doubling the recipe will fill up an ice cube tray.