Basil Pesto

With the weather turning cooler, I recently picked all my basil and turned it into pesto for the winter. It turns out that I only had about 8 cups worth of basil, which translated to about a cup and a half of pesto.

Next year I'll start making the pesto earlier, before my basil starts going to seed.

I follow a pretty basic recipe for my pesto, with pine nuts being my nut of choice. Sadly the pine nuts are around $18 a pound, so walnuts might be a better choice. I googled "why are pine nuts so dang expensive," and I learned that it's because they are a very labor intensive nut to produce. It takes a lot of time to separate the nuts from the pine cone. That, and demand for them has increased, so the price has too.

Somehow it doesn't make me feel better about buying them, so I think I'll use walnuts next time.

I couldn't find my back up ice cube trays, so I used this pan intended for brownies. It worked out great and left me with cute little 2 T pesto hearts. How cute is that?

This is the recipe I use. It's not difficult at all, and so worth it. I put the pesto on pasta, fish, and even as a spread for sandwiches. Yummy!

Don't forget to click on the recipe for the best resolution before saving it to your computer. Enjoy!