Fresh Basil Pesto

I have made this many times with different types of basil but as you can see from below I have had a great year with my basil plants. Found this recipe on a website called Simply Recipes. This was about 5 batches total as there were over 10 cups of leaves. I took a 2 T metal scoop and plopped them onto a cookie sheet cover with plastic wrap then froze them -rolled up the plastic wrap and into a plastic freezer bag where I will be able to use them all winter! As you can see bought 2 new basil plants to get me through the fall!

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
• 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (can sub chopped walnuts)
• 3 garlic cloves, minced (about 3 teaspoons)
• 1/4 teaspoon salt, more to taste
• 1/8 teaspoon freshly ground black pepper, more to taste

***I first had to remove the good leaves from the plants in a sink half filled with water to clean the leaves then I put them in a salad spinner to dry them out ***

1 Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3 Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

4 Stir in salt and freshly ground black pepper, add more to taste.