Harvest your basil. This picture was taken after I harvested most of the basil. :)
Pick the leaves of the stems and wash them under cold water.
Chop the nuts, oil and garlic in a food processor. Add the basil, salt, pepper and olive oil into the food processor and mix until it becomes a smooth paste.
Store the pesto in jars in the fridge for about a week or freeze it for 3 to 6 months.
Ingredients:
- 3 cups fresh basil leaves
- 1 1/2 cups pine nuts
- 4 cloves garlic, peeled
- 1/4 cup grated Parmesan cheese (leave the chesse out if you plan on freezing the pesto)
- 1 cup olive oil
- salt and pepper to taste
