I've had basil growing outside and inside all summer, but it's going to flower now and time to finish it up. What to do with a glut of basil? Pesto!!
I took this recipe from simplyrecipes.com
Ingredients:
2 cups fresh basil leaves, packed (a great big handful of whatever I picked)
1/2 cup freshly grated parmesan cheese (who measures this crap?)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 cloves garlic, minced (I may have used four or five)
1/4 teaspoon salt, or more to taste (I just plonked in this amount but didn't taste)
1/8 teaspoon freshly ground black pepper, or more to taste (same)
So you use a food processor to blend the basil and pine nuts, then add the garlic and cheese (and salt and pepper). Then slowly add the olive oil (supposedly to emulsify it). Make a sloppy mess.
All the garlic made it quite intense. Yum!!
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