This year we have been blessed with some of the nicest basil we have ever grown. Usually, within two weeks of planting, it dries up and dies. I think the rains this summer have really helped. There are three large plants that I will definitely try to find some way of bringing them in to grow over the winter.
Pesto sauce has always been one of my favorite sauces. Unfortunately, when you buy the basil in those pre-packaged plastic containers you end up buying 4 or 5 of them to get the 2 cups packed leaves that are required. At just about $3.00 per container, the sauce could cost between $12.00 and $15.00 to make.
The ingredient list is pretty simple. I did not make the sauce with pine nuts (pignoli nuts) because Kevin is not a fan of nuts. It turned out just great.
Basic Pesto Sauce
2 cups basil leaves; fresh leaves and firmly packed
3/4 cup grated parmesan
3/4 cup good olive oil
3 cloves garlic
1/4 cup pine nuts
Juice of one lemon
1. Combine all ingredients in a blender or food processor.
2. Blend on medium speed for about 3 minutes; occasionally stopping to scrape down sides. Blend until smooth.