5 cups loosely packed basil leaves
1/2 cup nuts (I combined toasted pinons and pecans)
1 cup freshly grated parmesan cheese
approximately 5 garlic cloves
1 to 1.5 cups good olive oil
salt and pepper to taste
wash basil and remove leaves from stems. Remove any discolored edges.
prepare garlic cloves (not this much!)
add nuts and garlic to food processor
start food processor and drizzle olive oil to emulsify
extra pesto can be divided and frozen in an ice cube tray.
Once frozen, pop the pesto "nuggets" out into a ziploc bag.
These are great for adding to soups!
also for dinner: sauteed onions
....and crimini mushrooms
grilled steak topped with fresh pesto, caesar salad, veggies,
and fresh strawberries for dessert. Yum!