Basil-Walnut Pesto

• 1 13 cups walnut pieces
• 12 cups loosely packed fresh basil leaves (8 oz.)
• 8 cloves garlic, chopped
• 1 cup olive oil
• 1 cup grated Parmesan cheese
• 1 Tbs. lemon juice

1. Pulse walnuts, basil, and garlic in food processor or blender until nuts are finely crumbled and green.
2. With food processor motor running, add oil in steady stream, and pulse until combined.
3. Add cheese and lemon juice, and process until smooth.
4. Season with salt and pepper, if desired.
5. Ladle pesto into 1/2 cup silicone ice cube molds.
6. Press plastic wrap over surface of molds to seal out air.
7. Freeze 4 hours, or overnight, then transfer to freezer bag for long-term storage.
8. To defrost: place pesto cube in bowl, cover bowl with plastic wrap to seal out air, and let melt at room temperature 10 minutes.

walnut pieces, basil, garlic, olive oil, parmesan cheese, lemon juice

Taken from www.vegetariantimes.com/recipe/basil-walnut-pesto/ (may not work)