My neighbor just got a bunch of really nice landscaping done on the side of her house that I can’t see. The other night, she brought me over to show me all the basil and mint and thyme and wonderfulness that she had put in. It’s not all edible, but most of it is.

Anyway, she said, “take all the basil you want!” referring to a holy basil bush that was roughly the size of a kitchen table. I said that I would because I was seeing my mom for brunch the next day and she loves holy basil. Well, apparently, mom has enough of it, too.

This morning, I got a text that neighbor had left some on the back porch. I replied that I looked forward to turning it into pesto.

That bottom board is 14″x11″.

After 136 years of picking leaves off stems, I ended up filling the 2 qt. Pampered Chef mixing bowl.

Lotsa basil!

I cleaned up a bit and assessed the pesto ingredient needs, pulling the lemon juice, pine nuts, and parm out of the fridge. I decided to use EVOO instead of another fancy oil. I popped three garlic cloves off the head and peeled them.

Since the food processor will be busy making swift work of the basil and pine nuts, it’s best if you use the smaller side of the cheese grater for the parm.

Unfortunately, I don’t have any action shots because I was mostly worried about how I was going to get all of this pesto made without it taking another 136 years.

I scooped two loose handfuls into the Hamilton Beach 8 Cup Food Processor, sprinkled some lemon juice, tossed in a garlic clove, poured in about 1/8th of a cup of pine nuts, and did a swoosh of oil. These steps were repeated three times until I ran out of basil and did one last spin with salt and pepper added.

Tame and perfect.

I haven’t made pesto in a long time, and don’t care at all for the jarred variety (it’s too oily and salty). This turned out, if I may say so, perfect.

Cubes for freezing.

Added bonus: it was exactly enough to fill one of my silicone ice cube trays.

Before I cleaned off the cutting boards, I harvested enough basil seeds to plant next year with our bucket tomatoes.

Basil Pesto

Prep Time45 mins
Mix Time10 mins
Servings: 15 recipes

Equipment

  • Food processor

Ingredients

  • 2 qt basil leaves
  • 3 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1/2 c pine nuts
  • 1/2 c Parmesan grated, small
  • 3 cloves garlic
  • salt to taste
  • pepper to taste

Instructions

  • In batches, combine a third of everything in an 8-cup food processor three times until all the basil is incorporated.
  • Add salt and pepper to taste (remembering that you're probably going to put this into a dish with more salt and pepper).
  • Scoop into a freezer-safe container of your choice.