Last year I was so jealous my sister had a beautiful bountiful basil plant. I had started it in a basket hanging basket for her for Mother’s Day but she took it out and planted it in her garden.  While mine remained in my basket hanger and barely grew a few inches. Her plant was beautiful! The first thing I taught her to make with her basil was pesto!! 
I learned my lesson this year I planted our basil plant in an herb garden. Wow this  year our basil plant is large and in charge, like my sister’s plant last year. I have made pesto a couple times this season. My husband loves it! So I thought I’d share the recipe this time. It is super simple. I plan on freezing some for the winter as well that is if it lasts.

It’s recipe yields about 1 1/2 cups of fresh pesto

Ingredients:

4 cups of fresh basil

1/2 cup of lightly toasted pinenuts

1/2 cup of extra-virgin olive oil

1/2 cup of freshly grated Romano Locatelli D.O.C. cheese

1/2 tsp kosher salt

1/2 tsp freshly grated Black pepper 

7 small fresh cloves of garlic (ours are small from our garden)

Directions:

1. Place all the ingredients except for the olive oil in a food processor. Pulse until pureed. 

2. Drizzle of olive oil while the food processor is pulsing.

3. Enjoy on some homemade bread or pasta!