The results? As expected, I don't ever want to go back to jarred pesto again--unless I make it myself of course! It's fairly inexpensive, the priciest ingredient being the pine nuts. This summer I hope to have a little windowsill herb garden with loads of basil, which I'm sure will make this recipe even more fresh and full tasting.
A great Saturday night dinner indeed!
Makes about 2 cups
- 4 to 6 Cups Fresh Basil, packed
- 5 Cloves Garlic
- 1/2 Cup Olive Oil
- 1/4 Cup Pine Nuts
- 1/4 Cup Almonds
- Salt and Pepper to taste
-Add all ingredients to food processor and pulse until desired consistency is reached--I found that pulsing the nuts first until ground fine, then adding the dry ingredients and pulsing until blended, then adding the oil until mixed throughly works best.