Homemade Pesto = Awesome

I made pesto yesterday because we had all that basil and my sister bought spinach and cheese raviolis.

We had tonnes of leftovers so I had some for my lunch (it was kind of early so perhaps it was brunch?). It was a really good recipe, although on hindsight, one should never double the garlic that's called for. Although I must say no vampires came knocking on our door last night.

Pesto

2 cups fresh basil

1 cup Parmesan cheese

1/2 cup pine nuts, toasted and cooled

3 cloves of garlic

Salt and pepper to taste

1/4-1/2 cup olive oil (depending on how creamy you want your pesto)

1. Put the first four ingredients (and salt and pepper) into a food processor, and pulse to blend.
2. While the processor's running, slowly add olive oil through the feed tube to make it come together in a nice paste.

Our poor basil plant now looks like this. It looks used and abused, the scraggly little thing.