Sounds delicious! I'd be tempted to add a slice of fresh (!) mozzarella cheese, too.

We do a whole lot of pesto each year. Use a food processor, add a squirt of lemon juice to preserve and keep the bright green color. Freeze in muffin tins; placing a sheet of saran wrap over the tin, fill the tins with pesto allowing it to push down the plastic into the cup, and freeze. When frozen you just pop them out and you hardly have any clean up. We store them (4) four pucks to a 1-quart Ziploc bag and write the date on the bag. One puck is about right for my wife and I for a small batch of gnocchi, or thaw a puck for sandwich spread. We always add cheese to the batch as it tastes the same as if you add it later. Do you want to spice it up a notch? Add a little fresh oregano. Greek Oregano if you want it "peppery". Do you want a gourmet touch? Use Macadamia nuts instead of pine nuts!

Loves 2: I just spoke to a woman who was in my wife's Bible Class. She made Pesto and sold it. Grows her own Basil. I got the Recipe from her.It is good. We had it here a couple of times. It's really easy to make. Not a big deal. Ingredients; 2 cups of fresh Basil, packed in tight. 3 Garlic Cloves or minced Garlic ( to taste ) 1/2 Cup of EVOO 4 Tablespoons of Nuts ( Pine Nuts or Walnuts ) She buys already toasted. 1/2 Cup of grated Parmesan Cheese, or more( to taste ) Put everything in a Food Processor and smoothe it out. My Daughter makes it too, just about the same way. She freezes portions in Zip Lock Bags. Freezes Basil leaves also , to use in the winter. Hope this helps. LOU

I've started using walnuts or pistachios instead of pine nuts: Making Pesto? Hold the Pine Nuts NY Times Op-Ed by Jonathan C. Slaght Oct. 19, 2015 (Excerpted) MINNEAPOLIS — AT this time of year, kitchens across North America are filled with the aroma of freshly picked basil, fistfuls of peeled garlic bulbs, hunks of Parmesan, cruets of olive oil and jars of pine nuts. It’s pesto season. Mixing these ingredients into a delicious sauce for use throughout the winter months is an end-of-summer tradition. The tiny, delectable pine nut is often viewed as essential to a classic pesto “alla Genovese,” but it is the most vexing ingredient — for the high cost of even a small packet or jar of them. They also come at another kind of price: The pine nut industry may be contributing to the crash of an ecosystem. According to the International Union for Conservation of Nature, a majority of pine nuts imported into the United States come from the Korean pine tree, a keystone species found primarily in the southern parts of the Russian far east. The temperate rain forest of this wild corner of Russia represents a mere 1 percent of the country’s territory yet contains about a quarter of its endangered vertebrate species. ....An ever-expanding road network, driven by selective logging, is exposing more and more of the region to the covetous reach of pine nut harvesters. Once collected, the cones are shucked and the nuts, still in their shells, are sold to Chinese merchants, who haul truckloads across the border to China. From there, they are shipped to overseas markets. Depending on the market price, local traders will pay about $6 for a sack of Korean pine cones, which can hold on average about 125 cones. Last year, I (the author) encountered a group of collectors in the forest that had filled 4,000 sacks — half a million cones — in just six weeks. At the peak of the harvest season, the forests are populated with thousands of collectors in hundreds of makeshift camps. The global demand is making this harvest unsustainable. The entire Korean pine ecosystem (which supports numerous species depending on the pine nuts for winter food) could collapse if it continues.