One of our members brought out some Pesto last week and we had it for lunch after her work shift. It was delicious!!! She got it from The All New Square Foot Gardening book so I wanted to share it with the rest of the membership.
Combine first five ingredients in food processor. Slowly add oil. Add water for desired consistency.
To freeze basil for pesto, wash and dry 2 cups of leaves and chop in food processor. Add 1/4 c. olive oil. Form into a patty in plastic wrap and freeze. To make pesto, thaw the basil and put it in food processor with just 1/4 c. olive oil and all of the other ingredients.
