This sunny Sunday session of basil pesto-making produced 6 cups! Into the freezer these little glass containers will go where they'll stay fresh until we pull one out to enjoy on slices of crusty French baguette or to stir into a pound of hot pasta. I'm thankful for my time in the kitchen with the fragrant, freshly harvested basil and thoughts of sharing some of these with John and Nirali, who enjoy basil pesto as much as Mike and I do!
Basil Pesto
12 cups freshly harvested basil
4 cups extra virgin olive oil
6 cups grated parmesan cheese
Coarse salt to taste
Pepper to taste
3 cups toasted pine, macadamia or pistachio nuts (optional)
What a gorgeous image with all that background bokeh, wonderful DOF of that puts the focus on the forefront jar of delicious! And how sweet of you to share the recipe. I should make some; I'm sure my family would enjoy it.
