Basil to Pine Nut Pesto
Oct 10th, 2011 by Matt
A 6-pack of basil starts supplied us with fresh basil we picked periodically through the summer, and then delivered as the main ingredient in a final batch of pesto we processed tonight. The leaves you see in the two large bowls above packed down to 8 cups, and then were ground down further ultimately netting four 1/2 pint containers. We used a very basic pine nut pesto recipe which calls for 2 cups packed basic leaves, 2 cloves garlic, 3 tablespoons pine nuts, 1/2 cup of olive oil and a generous pinch of salt. We held out the cheeses for now as we sent these containers to the freezer for a future meal. Shown below are steps in the process.
