• 5-6 ounces (2 healthy bunches or about 6 cups gently packed) basil leaves
  • 1/2 cup pine nuts, or any other nut
  • 1/2 cup grated parmesan cheese, or any other hard cheese
  • 1-2 garlic cloves
  • 1/4 teaspoon salt
  • 1/4-1/2 cup extra-virgin olive oil

Growing a garden on a patio, in pots, seems to be nearly impossible. Except when it comes to basil. That stuff grows like a weed and despite all of my efforts to trim the plant and give away the basil, it still seems like a massive plant. Because of this, pesto was on the menu this week. You can use pesto in a lot of applications such as pasta or as a marinade, or just eating it by the spoonful. The fresh flavor of this ‘sauce’ is amazing.

Combine half of the basil and pine nuts in a food processor along with the Parmesan, salt and garlic cloves. Process until it condenses down a bit and then add the remaining nuts and basil leaves. Continue to pulverize the combination and then slowly add in the olive oil. Less oil will make this more spreadable, more oil will make this better for a pasta sauce.

Taste the pesto and add additional salt, cheese or pine nuts to get the desired flavor. The pesto can be served in an airtight container for up to 5 days.