The Basil plants in our garden were getting a little unwieldy, so I hacked them down a smidge.
I filled the salad spinner with freshie leaves and cleaned off the slug juice & dirt.
Threw it in the food processor with olive oil, walnuts, Parmesan and a garlic clove - VOILA! Pesto. I put it into a freezer safe container, covered it with a thin layer of olive oil to make sure it doesn't turn brown and then threw it into the chest freezer. I bought a ton of pesto making ingredients so I will be able to hack down the basil plants often and add to the stock. We will be eating like kings for months!
I wish I had planted parsley plants also since I just recently discovered Chimichurri sauce, but oh well....next year.
Kris
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