Mmmm…pesto. I've never found a store bought version that can compete with home made, so I crank out about fifteen jars each summer and freeze them for use throughout the year. I usually run out of the previous years' stockpile around the time my garden is producing a ton of basil - I harvest the leaves and make pesto at least twice during the growing season. We enjoy it on pasta, pizza, eggs, toast, seared steaks, baked chicken…and I always take a jar of it when we go camping in the Caribbean for thanksgiving. Home made pesto makes a supreme gift in the middle of winter!
This recipe makes 5 half pint jars.
a huge bunch of basil (mine weighed about 6 ounces without stems)
10 ounces grated parmesan cheese
at least 6 cloves of pressed garlic
6 ounces walnuts
2 cups extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon kosher salt