Make Basil Pesto! Yum!
2 cups packed fresh basil
1/3 cup pine nuts
3 cloves garlic
1/2 cup extra virgin olive oil
salt and pepper
Combine basil, pine nuts, and garlic in a blender or food processor. Pulse several times to mince the ingredients. Slowly add the olive oil while pulsing and scraping down the sides. Add salt and pepper to taste.
Basil pesto may be frozen, but it will likely be completely consumed in a matter of hours. I like to spread it on sliced toasted baguette. Enjoy!
Here is a picture of 60 days growth in the new system. Ready to harvest for the Thanksgiving feast. Happy Thanksgiving everyone!