Classic Basil Pesto

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This summer I had a few abundant bushes of Basil. I really enjoyed cooking meals using the herbs that I grew. Since I am a ‘More is better’ person, when I say I had an abundant amount of Basil, It was coming out my ears.

I dried it, made some butter cubes, oil cubes and some water cubes out of it but still had alot. I decided to make some Pesto. My mom seems to be a fantastic source for all kinds of yummy stuff I used to eat as a kid (or refused to eat cause I thought it looked funny).

4 Cups Loose Fresh Picked Basil (washed)

1/4th of a Cup Pine Nuts
I ordered my Pine Nuts Here

4 Garlic Cloves

1/4 of a Cup of Olive Oil

1/2 of a Cup of Softened Butter

1 & 1/3rd of a Cup of Grated Parmesan Cheese

Fresh Ground Pepper (I like mine with a coarse grind).

Add Basil, Pine Nuts and Garlic to the Blender and chop until its fine. Add Oil, Butter And Parmesan and season with Pepper as you see fit.

You can serve it over cooked pasta or slather it on a grilled cheese sandwich for a zesty treat Easy Homemade Pasta Recipe

Keeps in the fridge for 3 or 4 days. If I’ve made too much, I will jar it up and freeze some for a later date.

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