Wednesday, September 11, 2013
I picked 12 cups of basil this morning, which made 3 batches of pesto. The two bags will be frozen. I put more basil in the darker batch.
The recipe calls for 4 cups of lightly packed basil, 1/2 cup of toasted walnuts or pine nuts, 1/2 cup Parmesan cheese, 1 garlic clove, salt, pepper, and 1/2 cup extra virgin olive oil.
Here's my recipe card, if you can read it.
It doesn't take very long to make, but it is a little messy, because you have to drag out the food processor.
Yum! It's great in pasta, or on a grilled chicken sandwich, or just as a condiment on your grilled chicken.