Homemade pesto

I bought a new basil plant. Safeway had them on sale for $3.99 while the small pack pre harvested was $4.99. How is this even a contest? Seriously, this thing was huge, this is a POST- harvested picture!


Anyway, after my sister and I bequeathed my plant with his name, Roderick, I decided that I wanted to make homemade pesto with his larger leaves. You may think it's odd that I named my plant, but I assure you, that is just everyday life for me. I name everything, that has value to me, except my phone, (perhaps that is why it spases out on me so frequently, or maybe it knows my true desire is to own an iPhone 4s...). I didn't look for a recipe because I like to venture out on my own. I made these raw lemon "cheese" cakes today that were not quite the firmness I was looking for, (not that don't I enjoy eating the "happy little accidents"), But the pasta dish I made was off the hook uh-maze-ing! This is why I experiment, for when it delivers earth shattering amazing results. Without further ado, homemade pesto recipe!


Pesto:
Approximately 8 cups loosely packed basil
3/4 c nuts ( I picked almonds and walnuts)
Olive oil
Salt (if desired)

Bake the nuts at 400° for ten minutes,

make sure they don't scorch!

While they are baking, rinse and dry the basil, placing it in the food processor. After your nuts have cooled throw them in with the basil, add 1/2 to a whole teaspoon of salt, depending on your tastebuds.

Turn on the processor, start pouring in the olive oil, in a slow, steady stream until it makes the consistency you desire. I would venture to say it took 1/8 to 1/4 of a cup of oil, but don't be afraid to use some more! 

This will keep in the fridge for about a week, several months if you freeze it. I like to put it in little ice cube trays and freeze so I don't waste any and I have pesto anytime I want it!

Put on your favorite pasta, or use for my tomato salad! Enjoy!