This was NOT in the plans. I was not going to make pesto last weekend... it's only mid-July... I usually start making it at the end, or even the beginning of August. But the weather has been so wacky here that the basil is like a small hedge, and I've had to pluck the flowers and buds almost daily...
So apparently the time's come. And please bear with me... I was alone that weekend so I did the photography... and it isn't pretty!!!!! But follow these steps, and the pesto WILL be...
You all know there is NO reason to buy pesto. Basil grows like a weed... and if you have any room in your freezer, you can make a year's supply of REALLY tasty pesto for a fraction of the cost of the green sludge you can buy in a store.
A few tips... wash and dry the leaves well... don't add the garlic or nuts or the cheese if you plan to store it. Just process the basil and oil. You'll know how much oil to add by the look... but approximately ¾ C oil to 2 packed cups of leaves. Then, when you plan to serve it, mash some garlic, chop some nuts (pine nuts, walnuts), and stir in some Parm. You'll be amazed at how fresh it tastes.
This next tip is one I ignored for years... stupidly. When you have the pesto in its container, ready to freeze... top it with at LEAST ¼ inch layer of oil... when frozen, the oil is a very effective seal. And one last one... when processing the pesto, add a handful of parsley leaves to the processor. They'll keep it BRIGHT green and won't alter the flavor.
Oops... one more thing... once, just once... make a batch to eat right away... and make it in a mortar and pestle... the taste is completely different. And if you ARE going to eat it right away, do pound the garlic and nuts and cheese with the leaves.