2 cups packed fresh basil leaves
2 tbsp fresh parsley, chopped
2 cloves garlic, peeled
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil

In food processor or blender, combine basil, parsley and garlic and run until chopped (about 15 seconds). Then add remaining ingredients, blending until smooth. Pour pesto sauce into freezer container or freezer bag and freeze.

On serving day:

1/4 cup grated Parmesan cheese

Thaw pesto sauce, add Parmesan cheese, and serve. Can be heated if preferred. Serve over pasta.