Do It Yourself Pesto
What I love about this recipe is it works not only with basil but other herbs you might have around like sage or mint! You can also try making it with spinach or kale for a change!
2 1/2 cups packed fresh basil leaves
2 or 3 large cloves of garlic, peeled
2/3 cup good quality olive oil
1/4 cup walnuts or pine nuts(I used walnuts)
1/8 teaspoon salt
3/4 cup freshly grated parmesan cheese
The first step is to wash the basil - the best method is to fill a bowl will cold water and immerse the basil giving it a few good swishes. Then combine all of the ingredients except the cheese in a food processor and pulse until it is well blended and becomes a sauce- about 10-20 seconds.
Scrape the mixture into a medium bowl with a rubber spatula and fold in the cheese. And viola - you've got pesto! Store it in the fridge in an air-tight container. If you don't plan on eating it within 3 or 4 days then throw it in the freezer where it will last for up to six months.