We sometimes get batches of basil with the vegetables we order from Lufa Farms. Tasty pesto is the result.
This recipe isn’t mine but taken from a number of recipes I’ve found online.
Homemade Basil Pesto
2-4 cups fresh basil leaves
3 cloves of garlic
1/2 cup extra virgin olive oil
1/3 cup pine nuts (I’ve used almonds or walnuts instead)
1/2 cup parmesan or romano cheese
I’ve thrown everything together in a blender and my pesto turns out just fine. But some recipes (this one, for instance) suggest that you put the basil and nuts (if you’re adding them) in the blender or food processor first, then after blending or pulsing them, add the garlic and cheese (if you’re using it) and keep blending or pulsing. Then with the blender or food processor going, add the olive oil slowly, and every so often use a spatula or a wooden spoon to push the mixture away from the sides.
When the pesto looks done, add salt and pepper and maybe a little lemon juice and transfer the mixture into a glass jar. It should keep in the fridge for two weeks or so. Use it on pizza, pasta, on sandwiches, put it on crackers, decorate your potatoes with it. Or eat it out of the jar. It’s delicious!