RickS Basil Pesto - Freshly picked Basil

Method

• In a food processor add garlic cloves and process until minced. Next add the fresh basil, pine nuts and cheeses.
• Tun on food processor and add olive oil slowly and process til the the pesto resembles a mayonnaise consistency.
• Spread into a storage container or two you can freeze the second container for later use. Pour some olive oil on top to preserve the color.
• This usually makes about a cup. I use about a half cup of pesto for each pound of pasta. It will keep in the fridge for a week. I often use it in tomato based sauces, add to anything you want a basil flavor to.