By the first week of August, the basil seeds I planted in March now are monstrous and waist-high. I love to pick as many as I can off, filling the basket of my salad spinner to get the quarter-pound of leaves needed for this recipe. Pick up a baguette at the grocery store when your basil is looking ready to pick, because you’re going to want to plunge some bread into this green gold. -C
4 oz. fresh basil leaves (about 4-5 cups)
1 cup grated parmesan cheese
1 cup pine nuts
4 cloves of garlic
1 t. salt
1 cup olive oil
1. Process all ingredients in a food processor until it forms a thick paste. Add more olive oil for a looser pesto consistency.
Yields about 2 1/2 cups. Without a food processor, chop the ingredients until extremely fine. Add olive oil and stir in salt. Freezes well.
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