Basil Pesto....

It has been a good summer for basil, hot and dry.  Basil does not like "wet feet, so the heat and dry weather is perfect!  Try not to let the flowers bloom as that will obstruct the leaves from growing, so pinch back the plant often.

I have cut the basil down to the bottom leaves a few times this summer.  I dried some, froze some and made some pesto.  Imagine my surprise when a few weeks later I had this:

So, once again, I cut it down, washed it....

...and let it dry overnight.

I gathered my supplies to make pesto...

...added leaves and pine nuts to my food processor...

...and pulsed it...

...added the cheese...

...and garlic and oil...

...and my special ingredients: Florida Seasoned Pepper and Jalapeño Salt (from Hey Rose):

I use pesto in my homemade sauce, on garlic toast and in salad dressings.

I freeze it in ice cube trays, or small containers so it defrosts quickly!

Basil Pesto

Ingredients:

• 2 cups fresh basil leaves, packed 
• 1/2 cup freshly grated Parmesan-Reggiano cheese (about 2 ounces)
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts 
• 2 lg garlic cloves, minced 
• Jalapeno Salt and Florida Seasoned Pepper

My house smells so good right now!