The organic basil in the garden was ready to be pulled. The plants were starting to flower. I pulled out one of the 2 plants and made pesto out of 4 cups and hung the rest to dry in the wash room.



This is one plant. Yes, it was large.



Cleaned, this is 4 cups. I washed it in the salad spinner.



All the ingredients except the pine nuts in the food processor. Chop until fine.


Add the pine nuts and chop until smooth leaving small chunks of pine nuts.



I made 2 batches and got 2 (almost full) 8 oz jars.



This is the Basil that I had left over from that one plant. Hanging in the Pantry/Laundry room to dry for winter spices!

Fresh Basil Pesto recipe:
2 cups (packed) fresh Basil
2 cloves fresh Garlic minced
1/2 tsp. Sea Salt
1/4 Cup Olive Oil
2 tsp. Light or White Miso (optional)
1/2 tsp. Nutritional Yeast (optional)
1/4 Cup Pine Nuts

The Miso and Nutritional yeast give the basil a buttery taste. The flavor is wonderful. Watch for the post when we put it on Zucchini noodles for dinner!