I had a huge genovese basil plant in my garden this summer, and was unable to keep up with it. After pulling out my food processor and letting it languish on the kitchen counter for a week, I finally made some pesto! It’s so easy.
- Huge bunch basil (I used essentially the entirety of the plant pictured), de-stemmed
- 9 oz. grated parmesan cheese
- 5-7 cloves crushed or diced garlic
- 7 oz. crushed walnuts
- 2 cups olive oil
- 4 tablespoons balsamic vinegar
- 1 tablespoon sea salt
Mix all non-basil ingredients in a large bowl to combine, then slowly stir in basil. Once mixed, fire up your food processor, pulse ¼ of mixture until smooth, add one more quarter, pulse, and so on until entire batch is smooth. Makes a few pints. Save a couple for yourself, then put the rest in ½ pint jars for a perfect gift of yummy.