Jill's homemade seasonal pesto
4 cloves garlic (or less/more depending on preference)
4 cups fresh basil leaves (blanched for 30 seconds then refreshed in iced water - it’s a bit of a hassle but worth it as it retains its colour better)
1 cup grated parmesan
2/3 cup pinenuts (could use walnuts instead)
1 teaspoon salt
1 teaspoon ground black pepper
1 cup olive oil
Put all ingredients into food mixer and blitz! If you like a coarser texture, blitz it in small bursts and use a spatula to wipe down the sides.
Pour into ice cube moulds and open freeze. Once frozen demould them and store in bags in freezer.
Really useful just to be able to take one or two out at a time.