Pesto!

It's basil week on foodlove! Summer herbs are growing abundantly at my house, and I am looking for any and every possible way to use them.  This pesto recipe is perfect because 1) It uses a lot of basil 2) It freezes well. It is also SUPER points friendly, at 1pp per T, you could really go to town. Also I licked the below bowl clean after finishing, haha. So pluck off a ton of basil leafs and get to work on this versatile sauce. Keep your eye out for more basil recipes this week!

Servings: 12
Serving Size: 1T
Points Plus: 1pp
Prep Time: 5 minutes
Cook Time: n/a
Level of Difficulty: Easy

Ingredients
2 cups fresh basil
1/2 cups high quality chicken stock or bullion
1/4 cups shredded Parmesan Cheese
1 T olive oil
2 garlic cloves
1 t kosher salt

Directions
Place all ingredients in a blender and, well, blend them until they are the consistency of a thick sauce! Add to pasta, veggies, toast, whatever!  The pesto was particularly tasty on fresh tiny tomatoes!

	Tip As mentioned above, toss your leftovers in the freezer for later use. A great way to do this is to place 1 T of pesto in each hole of an ice cube tray, freeze, then pop out and place in a plastic bag. Individual servings of pesto!                 XOXO - Katie