Basil Bouquet

When you trim your child-sized basil plants and you get this splendiforous bouquet,

you have only one thing that awaits you on the day after the trimming…. PESTO!

Now, this is really not a hardship for us because we all (okay, all except The Picky Eater) love pesto.

So after a  quick run to stock up on the essential ingredients (we weren’t quite sure how much pesto we were going to end up making), we stripped our basil tops of their leaves, and began.

  • 2 cups of loose packed basil leaves
  • 2 tablespoons lightly toasted pine nuts
  • 2 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 1/2 cup parmesan cheese
Place in a blender, and blend until smooth.

8 batches later, here’s what we have!  Needless to say, the freezer is stocked…but I’m not sure if the pesto will remain uneaten until those deep dark days of February when you really really really wish it was July…

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3 Responses to “Basil Bouquet”

  1. Oh my goodness, that is a lot of pesto! I’m impressed.

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