Basil Pesto

My basil plants have done REALLY well this year.

I have three giant pots with about this size plant in each of them–they are more like basil bushes than plants. So, I thought that I would make some basil pesto for pizzas, pastas, and a pesto quinoa dupe for the First Watch Pesto Chicken power bowl that we really enjoy.

Recipe:

2 cups fresh basil leaves, no stems–washed thoroughly

2 tablespoons pine nuts

2 large cloves of garlic

1/2 cup extra virgin olive oil

1/2 cup fresh grated parmesan

Combine your basil leaves, garlic and pine nuts in a food processor and process until it looks like this:

Add your olive oil in a slow drizzle until thoroughly combined. Add the cheese and process just until combined.

I put my pesto into 1/2 pint jars.

I put on plastic lids that fit regular mouth canning jars and labeled them.

I put them in the refrigerator and once the olive oil solidifies, I will move them to the freezer for long term storage.