My husband, Jim, is the Pesto King! He raises basil in containers (much more successful in our sandy soil than in-ground cultivation) every summer and whips up several batches of pesto that he freezes in small batches for year 'round enjoyment. Here's his favorite recipe:
In food processor, combine:
2 cups fresh basil leaves, packed
4 large cloves garlic, peeled
1 cup mixed cocktail nuts (yes!)
Drizzle in 1 cup extra virgin olive oil, on slow speed
Add 1 1/4 cups grated Parmesan cheese in small batches, processing briefly.
Today will be his second harvest of the summer. Hopefully he'll get a bit more in a few weeks---if he remembers to use the floating row covers!
