Basil Pesto

I went to the garden today and all I could see was a sea of basil.

Which, in my mind, equals a freezer full of pesto!

Funny how your mind can play games on you.

So I picked it.

And I washed it.

And I put it in the food processor with other delicious things.

Like pine nuts

and parmesan cheese

and a couple or twenty cloves of garlic

salt and pepper

and olive oil.

Oh, hello there.  My winter's supply of pesto.

Right there in the food processor. Sorry for the blur.  I've decided I like blurry pictures, thankyouverymuch.

So I stored it.

And I froze it.

And I felt satisifed.

For at least ten seconds, before I started contemplating what I'm going to freeze next.

Tomorrow I'll show you the corn my mom and I put up.  I'm on a roll. 

Basil Pesto

12 cups of fresh basil leaves, packed
1 1/2 cups of pine nuts, toasted
2 heads of garlic (about 20 cloves), peeled
2 tsp salt
2 tsp pepper
2 1/2 cups parmesan cheese
2 1/4 cups extra-virgin olive oil

Pulse all ingredients in the food processor until finely chopped and mixed well.  Refrigerate immediately in an air-tight container.

If freezing, scoop pesto into plastic freezer bags and freeze.  (I used one cup of pesto per freezer bag.)  This will keep about 6-8 months in the freezer.

Makes about 7 cups of pesto.