Fresh basil has hit the Homer Farmer's Market and I'm into industrial production of basil pesto, storing it up against winter. Although stopping short of storing it in my cheek pouches.
In food processor, put
2 cups pine nuts
2 cups grated parmesan cheese
4 to 6 cloves of garlic, squished
Puree for about a minute, adding a little bit of
1 1/2 to 1 3/4 cups olive oil
Add the leaves from
1/2 pound of basil
Alternate basil leaves and olive oil, pureeing until as smooth as you want it to be.
Spoon the pesto into a silicone muffin tin.
Freeze overnight. Pop them out the next day
and put in a Ziploc bag. Back into the freezer and on to the next batch.
Each portion is a scant half cup.
There is always a little left over, so you can have fresh pesto on the day.
*Don't go cheap on the parmesan. I use the best I can get in Alaska, Costco's Kirkland brand Parmigiano Reggiano.
*I can't be more specific on the amount of garlic. I know when the smell hits my nose. So will you.
*There is enough salt in the cheese. I don't add more.
*I like my pesto a little gritty, so I stop adding olive oil and processing the basil before it's completely smooth. Your choice. Also an excuse to taste the batch multiple times.