DIY: Homemade Pesto

Back in the Spring we purchased several basil plants with the intention of both using the fresh herbs this summer and for making pesto for the remainder of the year.

We started by picking two of the basil plants which we actually had to pull out because we planted them adjacent to the tomato plants and there just wasn't enough room in our garden for both come mid-summer.

We washed the basil and laid it on a towel to dry.

Then we placed the basil in the blender (because I don't have a food processor . . . well I actually do my mother-in-law has it at her house in NY).

We used the Joy of Cooking recipe minus the pine nuts because I didn't have any on hand.  I think the pesto tastes fine without them and there is another recipe in this cook book for red pesto sacue which does not call for pine nuts.

Pesto Sauce

2 cups loosely packed fresh basil leaves
1/3 cup pine nuts
2 medium cloves garlic, peeled
1/2 cup grated parmesan cheese

Process to a rough paste in a food processor.

With the machine running slowly, add 1/2 cup extra virgin olive oil.  If sauce seems thick, add olive oil.  Season with salt and pepper to taste.

The finished product!  We purchased Pesto Storage Cubes from Gardener's Supply to store the pesto in the freezer in family portion sizes.

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