Pesto 

an excellent blend of traditionally Italian herbs and spices.  Excellent in any kinds of sauces, on bread, etc.  You can freeze it in small amounts and use it whenever you like, within reason.  I have a friend who first freezes pesto in ice cube trays and then puts them all in a bag.  Seems like a good idea.  Refrigerate or freeze any unused portion of pesto.

2 To 3 - cups fresh basil leaves

½ cup, approximately, fresh oregano leaves

4 Tbs. Pine nuts

4 Cloves garlic, peeled

¼  ts Salt

½ c  Extra virgin olive oil

½ c  Parmesan and/or Romano cheese, grated

Place all of the above in the blender and blend until fairly smooth.  If you plan on using pesto to fry, omit the cheese and add separately.  Freeze or refrigerate any unused pesto.  You can also add other fresh herbs that are available.  Add them to taste.  I sometimes like to include some rosemary or parsley in my pesto, whatever I can find fresh.

From: Mat Whoolery