**Dial-up users beware, this is kind of a big post**
Yesterday, after Mom picked the basil, I made pesto out of it. I got sixteen half pints last night, and it looks like I only used a third of the basil. I’m going to make more pesto out of it today, and some that basil will go for roasting the tomatoes that are going roasted in the next couple of days.
Pesto – basil or cilantro
4 cups basil, tightly packed. Depending on how strong you want it, you can pack it looser or tighter.
3/4 c. toasted pine nuts
2 -3 small or medium sized cloves of garlic, peeled.
2/3 c. Parmesan cheese
Salt and pepper to taste.
2/3 – 3/4 c. olive oil.
In your food processor, put in your basil, pine nuts, and the garlic, and grind until everything is finely chopped. You may need to scrape down the sides so that you get all the pine nuts. Then, put in the Parmesan cheese and salt and pepper to taste, and pulse a couple times until the cheese is mixed into the basil. Start you processor and pour the olive oil in, in a stream and and then stop the processor when the oil is thoroughly mixed. Four cups of basil will make 2 half pints.
Spoon it into jars and put a lid and stick it in the freezer before you eat it all.
As you can see, I just added the cheese. I don’t know if you can see it in this picture, but notice how small the basil is chopped. If it’s much bigger than that, you will have too big of pieces if you put in on pasta or something like that.