Easy Homemade Pesto

How how I love basil. If I were a musician, I'd write songs about it. If I grew nothing else in my garden, it would be basil.

Through the wonders of enriched potting soil and plenty of rain, the basil grew quickly in the containers. Today was the big harvest. I didn't just double or triple this recipe, I quintupled it (is that a word?). I combined it all in a big container. It's marinating in the fridge. What I don't eat in the next couple of days (I hope it's not all of it), I'm going to freeze.

Here's the recipe (not quintupled):

Homemade Pesto

2 cups packed basil leaves (this is a lot!)
1/3 c. pine nuts
3 cloves garlic (I used 5 because I'm crazy that way)
1/2 c. olive oil
1/2 c. parmesan cheese (freshly grated is the bestest)
salt and pepper to taste

Put basil leaves and pine nuts in food processor. Let fly with lots of whirring. Then add the garlic. Whir again. Add olive oil, whir. Next, cheese and salt and pepper and - you guessed it - whir it all up together.

That's it! Since I'm rather imprecise, I added the ingredients in various orders and didn't notice any difference.

Serve with hot pasta, bread or giant spoonfuls!

Freezes well. Yes, you can freeze it in empty ice trays then pack in freezer bags for adding to soup, etc. all winter long. And do save some for the winter. You won't be sorry. Just try to remember that when you're ready to polish the whole batch off in one sitting.