Yesterday I harvested my my basil for our annual "pesto day". We give out homemade pesto with a baguette to our neighbors at the end of each summer.
I started with 20 cups of packed basil! We will have plenty of pesto during the cold winter months (kind of a joke, as we live in So Cal :)
Here is my recipe for Perfect Pesto (at least per Funwithfood :)
1 cup pine nuts, roasted until deeply golden; cooled
2 large garlic cloves
4 cups (packed) fresh basil leaves (I like Genovese)
1/4 cup plus 2 Tbsp. extra virgin olive oil
1 teaspoon Kosher salt (or 1/2 tsp reg)
1/2 teaspoon freshly ground pepper
3/4 cup (packed) finely grated Parmesan cheese
1 1/4 teaspoon fresh-squeezed lemon juice
In a food processor, puree pine nuts with garlic until minced well. Add basil, olive oil, salt, and pepper. Pulse until thoroughly pureed. Wipe down sides. Pulse in cheese and lemon juice until combined. Taste and adjust seasonings to taste.