It was a bumper crop this year and Sunday I got 12 jars!
This is an Outdoor Wednesday post because if it wasn't for the temperature outdoors (a frost was predicted), I would not have all of these lovely jars of green heaven -- now!
There's more basil in the garden but alas, I'm out of jars and so a trip to the hardware store for another box -- there will be at least another dozen jars of basil for the winter.
Please join Susan at A Southern Daydreamer and see what everyone is doing outside on Outdoor Wednesday.
The pesto is easy to make -- just pine nuts (or walnuts if you don't want to spend extra for the pignoles), basil, garlic, a bit of salt and olive oil.
1 3/4 cups olive oil
6 cloves garlic
3/4 cup pine nuts (or walnuts)
7 1/2 cups basil, packed
Salt to taste
Put garlic, pine nuts, salt and basil in a food processor. Process for a couple of pulses. Add olive oil and process until smooth. Pour into jars. Will last about a week in the fridge. Longer in the freezer.