Gnocchi Fresh Basil Pesto

2 cups fresh basil leaves (washed and thoroughly dry, no brown spots)
1/2 cup freshly grated Parmesan, Reggiano, or Romano cheese
1/4 cup extra virgin olive oil
1/2 cup walnuts (or pine nuts)
3 medium sized garlic cloves
salt and freshly ground pepper to taste

Basil Pesto: Process garlic cloves in food processor until finely minced. Add walnuts and pulse a few times. Add basil and pulse a few more times. Add olive oil. Scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add salt and pepper to taste.

If you want to freeze, omit cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag.

To use, defrost basil pesto. In skillet, mix pesto, 1/2 cup half & half, and 1/2 cup grated parmesan cheese. Stir over medium heat and bring to a boil to thicken.

Serve over gnocchi, pasta, baked potatoes, or toasted baguette slices.