Basil Pesto

Earlier this year, I'd planted a basil plant in my backyard and it has grown in abundance. The next logical step was to make pesto.

This is what I did.

Fresh Basil Pesto Recipe

Ingredients

2 cups fresh basil leaves, packed, chopped coarsely

1/2 cup shredded parmesan cheese

1/2 cup extra virgin olive oil

3 medium-sized garlic cloves, minced

salt and freshly ground pepper to taste

Materials

1 food processor

1 cooking knife

1 cutting board

1 jar (something to keep the pesto in)

Directions

1. Combine the basil, garlic and oil in a food processor. Pulse to the desired consistency.

2. Add the cheese. Pulse until blended.

3. Add a pinch of salt and ground pepper to taste.

4. Store in the fridge.

Original recipe: http://simplyrecipes.com/recipes/fresh_basil_pesto/

Here's what you should know:

- If you're using basil straight from the stem like I did, hold the end of the stem and with the other hand, pinch the stem loosely with your thumb and index and slide from the top down to take the leaves off easily. You want the soft part of the stem and the leaves.

- When chopping the basil, don't squish, just clean cuts so that you keep the flavour (the "juice") in the leaves.

- Use sparingly. A little goes a long way.

- Blanch the basil to prevent it from oxidizing. If you don't blanch the basil, keep a thin layer of olive oil on top of the pesto.

- Some people like to freeze the pesto in ice cube forms to keep well into snowville.

Make this. You deserve it.