Pesto

1/2 cup olive oil
2 cloves garlic
dash salt
3 cups basil leaves lightly tamped
 (after washing and drying)
5/8 cup parmesan/romano grated cheese mix
3 tablespoons pine nuts

peel garlic; chop in blender; chop half
of pine nuts; add half of leaves, oil,
blend; add remainder leaves, oil, blend;
add cheese, salt, blending; add reminder
pine nuts (stir, don't blend); put in 1
pint containers, freeze.

10 bunches makes 12 1/2 pints
1 large, 1 medium tub cheese
1 medium tub pine nuts
1.2 liters olive oil (34 fl oz)
2 heads garlic (large)
Blender makes double batch '06, '07