I searched the Net for some pesto recipes and combined ideas and ingredients from a couple of recipes.
Pick or buy some fresh basil.
Pull the leaves and stems off, wash, and then spin out as much water as possible.
Really pack about two cups of basil.
Chop the basil in the food processor along with 3 cloves of garlic, a small handful of raw pine nuts and/or walnuts, drizzle up to 1/2 cup of extra virgin olive oil, add a little salt and pepper if desired.
Add the basil mixture to about 3/4 cup of freshly grated Parmesan cheese in a separate bowl. Cover the container and refrigerate up to one week. I mixed some Romano in with the Parmesan. For a variation, mix fresh parsley or spinach in with the basil, not to exceed approximately the initial two cups.
Pesto can be frozen in ice trays, but cover with a cling wrap to keep the basil from turning too much. After it is frozen, remove and place in a zip lock freezer bag. I'm doing the same to fresh basil by running the leaves through the food processor, putting it in ice trays with a little water added, covered with a cling wrap; after frozen, will remove from the ice trays to store in a freezer bag.
You are probably asking yourself why the tomato photo since it has absolutely nothing to do with pesto. Well, the tomatoes looked so good that I just had to include the picture. I'm planning to make salsa within the next day or so -- got to make a trip to the market to pick up some green peppers and some jalapenos in order to do the salsa.
Until next time, God bless.