(adapted from Moosewood Cookbook by Mollie Katzen)
3 cups basil leaves
2 cloves fresh garlic, chopped enough to blend
1/2 cup olive oil
1/2 cup pine nuts
Combine oil, garlic, and pine nuts in blender and puree until smooth. Add basil leaves in handfuls and continue to puree until smooth.
Freeze in 1/4 cup plastic containers.