Homemade Pesto

I have a ton of basil still and I don’t want it to go to waste before the frost kills it, so I decided to make some pesto for dinner last night. This is by far the easiest thing to make, I have no idea why anyone would buy pesto at the store. The great thing is that you can whip it up in a minute. It stores fresh in the fridge for about a week or so. You can also freeze it, I suggest using an ice cube tray for pre-measured portions.

Homemade Pesto

2 C loosely packed cups fresh basil
1/2 tsp clove of garlic (or more to taste)
2 tb pine nuts or walnuts
1/2 C extra virgin olive oil
1/2 C grated parmesan cheese
pinch of salt.

Combine basil with salt, garlic, nuts, cheese, and half of the olive oil into a food processor or blender. Process, stop to scrape sides and then add the rest of the oil gradually. Add more oil if you would like a thinner consistency.

Serve over pasta and enjoy!

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