Medium egg noodles, cooked and drained
1 1/2 to 2 cups packed fresh basil leaves
3 cloves garlic, peeled
dash of salt and pepper
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1 Tablespoon or less water or lemon juice, if needed
1/4 Cup pine nuts, optional
Add desired amount of pesto sauce to hot cooked noodles.
Place basil, garlic, pine nuts, and cheese in food processor.
Start processing, and add olive oil in a steady stream.
Process until a paste is formed.
Add a bit of water or lemon juice if necessary to form the correct consistency.
Cover and refrigerate until you are ready to use.
Keeps for 2 - 3 days in the refrigerator and freezes well.
For ease of use may be frozen in ice cube trays.
Pesto cubes then placed in a freezer bag for freezer storage.