The Pesto Process

I  bought my three basil plants back in May when they were just a few inches high.  The U.P. summer has been so amazing that harvest time is here!  I documented the pesto this year - here's the steps from the garden to the freezer:

From the garden

One plant washed

Basil, garlic, fresh parm, olive oil & pine nuts in the food processor

Voila Pesto!

In cube trays ready to freeze

Three ginormous plants = 7 trays of pesto cubes!  It's gonna be a great winter...

Pesto:

2 cups packed washed basil

2 - 3 cloves garlic

1/4 cup pine nuts (I've used walnuts and hazelnuts too)

1/2 - 2/3 cup olive oil

1/2 cup freshly grated parmesan cheese

process until smooth, I transfer to ice cube trays to freeze, then put in a ziplock in freezer or vacuum seal.