Pesto

Our basil plants our thriving (yay!) and I'm pretty sure the best way to make good use of two cups of fresh basil leaves is to make a pesto.


Basic Pesto
(one cup)

2 c of fresh basil
1 clove garlic
3 tbs pine nuts
1/2 c olive oil
1/4 c grated Parmesan
large pinch of salt

1) Combine the basil, garlic, nuts and salt and grind into a paste (food processor or mortar and pestle).

2) Drizzle in the olive oil and continue to grind, then add the Parmesan a pinch at a time.

(to store for a couple weeks in the fridge, place in an airtight container and cover with a bit of olive oil)