Pesto

Every year I plant annuals in some pots on my backporch. This year I opted to plant herbs and vegetables instead. As a result we have thriving basil, thyme, rosemary and dill plants out back. Our tomato plants have been slow to produce, but are finally showing some tomatoes. This is just one of many basil rich recipes which are inspired my little container gardens.

3 cups of fresh basil leaves, packed
3 to 4 cloves of garlic
1/3 cup toasted pine nuts
1/3 cup olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste

1. Place the basil leaves and garlic in a food processor or blender, and pulse until well combined.
2. Add the nuts, and continue to pulse until the nuts are finely ground into the pesto.
3. Keep the machine running as you drizzle in the olive oil through the top of your processor. When you have a smooth paste, transfer to a bowl and add the cheese and salt and pepper. Use immediately or freeze for later.