Ten jars this year isn't bad plus another almost whole pint in the fridge to use right up instead of waiting for a snowy January day.
The recipe is an easy one -- from The Loaves and Fishes Cookbook and it freezes very well. It doesn't have the Parmesan cheese that so many pestos have. But we really like this recipe and have used it for years.
We've always made it with pine nuts -- a ready supply available from Costco but, alas, they've stopped carrying them so we made it for the first time this year with walnuts instead. There is a difference, we think, but not much.
It's Friday which means that it's Foodie Friday so please join Michael at Designs by Gollum to see what's cooking this Friday.
1/2 cup walnuts or pine nuts
6 cloves garlic
5 cups basil leaves
1 1/2 cups olive oil
salt and pepper to taste
Put garlic and nuts in the bowl of a food processor and process until finely minced. Add rest of the ingredients and process until smooth. Use immediately or pour into jars, top with lids and freeze.