Combine 1/3 cup olive oil with the remaining ingredients in a food processor or hand blender and process to make a thick paste. Transfer the pesto to a container and smooth out the top. Cover with a thin coating of olive, approximately 1 Tbl.
This will keep in the refrigerator for 2 months or in the freezer for 1 year. Replace the coating of olive oil after each use. Freeze by the tablespoon, then store in plastic bags.
Originally Submitted
6/7/2012
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