the best"o" pesto...

I had to say it. Don't judge me.

So yesterday we yanked out a lot of summer stuff in the garden which left me with mounds of basil....

so you know what I did...

and heres the recipe.

2 cups basil

1/2 cups toasted pine nuts, cooled or even walnuts if you have them on hand

1 cup parmesan cheese or 1 cup romano

3 cloves garlic

1/4 -1/2 cup olive oil depending on how creamy you want it.

1. put it in food processor the first 4 ingredients. Pulse to blend.

2. Slowly add oil in through feed tube to make a nice paste.

we also freeze some in an ice cube tray for winter... then we pop it out.. and bag 2-3 cubes togehtor, for when the cold has lasted too long..... its not pretty but it does the trick.