Pesto is one of my favorite things to make when our basil plants start to bear enough leaves. It's so simple and tastes so much better than store-bought pesto. Just look at that vibrant green color compared to one that's been on the shelf for weeks! This recipe does not use nuts (just my preference) but feel free to add some if you'd like. When I do add them, I use a handful of walnuts.
2 cups basil, picked from stem and washed
1/4 cup olive oil
1 tbsp minced garlic
1/2 cup parmesan cheese
salt and pepper to taste
1. Blend all ingredients until smooth and finely blended.
2. Keep refrigerated in airtight container for up to 2 weeks, or use freezing method shown in the video below for longer keep.