With my basil plant producing more basil than I could possibly use this summer, I decided to make my first basil pesto attempt. I used this recipe, and as the recipe suggests, I left out the parmesan since I wanted to freeze some, and I just add in the cheese when I'm using the pesto.
First step was to pick the greenest, nicest leaves from my basil plant, 2 cups packed:
Add to food processor:
Chop 3 cloves of garlic:
While of course dealing with a little of this:
Add garlic, 1/2 c olive oil, 1/3 c pine nuts and some salt and pepper and blend:
Add to pasta of choice with a generous dose of freshly grated parmesan and enjoy!