It's that time of year when things are beginning to cool down and with temperatures hovering in the 60's we realized our time with our home grown produce is coming to an end. Thus we decided to make some pesto this Labor day from our Basil Plant!
We used Mario Batali's recipe and our food processor attachment that goes with our blender.
3 table spoons of Pine Nuts
2 cups of Fresh Basil
1 clove of Garlic
Pinch of Salt (I used two pinches of sea salt- to taste)
1/2 cup of Olive oil
1/4 cup of freshly grated Parmigiano cheese.
You blend, or pulse, the basil, salt, pine nuts and garlic together.
Then take it out of the blender and dish it into a bowl for the remainder of the making.
Drizzle your olive oil over the pesto-ish mixture and stir. Continue to add the olive oil drizzle at a time and keep mashing it up. Once the olive oil is all poured and mixed add your cheese one table spoon at a time. And TASTE! (here is where I added another hint of sea salt I think my "pinch" wasn't generous enough on my first go around).
PS-if you are making a lot of Pesto you can store it in ice cube trays in your freezer, than pop them out of their trays and store them in a ziploc bag in your freezer. Then you can have pesto whenever the mood strikes! Or if you are going to use your pesto in the near future- ie within a weeks- Put the pesto in a jar and pour olive oil on the top and seal and store in your fridge, use within a week.