Yield: 2 1/2 lb pesto
3-4 lg basil plants (free)
5 bulbs garlic (free)
.40 lb pine nuts, toasted (about $12.00)
2 c extra virgin olive oil ($7.00)
4 oz good quality Parmesan- the better the better ($4.00 or more)
2-3 hours labor (free- more or less)
Wash the basil- getting as many stems and bug eaten leaves out of the way as possible. Dry it out in a salad spinner. (Note: no one ever died from a few little ground-up bugs- but do your best to avoid them.)
Work in batches in your food processor: add 1 bulb of garlic, peeled and washed, and 1 fifth of all the other ingredients except the Parmesan; grind until it forms a paste. Place in a separate bowl until your finished
Add the Parmesan last.
Freeze in small ziplocs or those heavy freezer jars.
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