© 2014 Dover Vineyards

Basil Pesto

 

This is a paste which can be saved for a while and then thinned down with additional olive oil when it's dinner time. I can never afford pine nuts, so I just make the paste without them.

 

4 bunches basil- stems and leaves

1 bulb garlic

enough olive oil to make a thick paste in the food processor

2 TBS salt

Peel the garlic and put it in the food processor or blender with enough oil to make a paste. Then alternately add the basil and olive oil until finished. Blend in the salt at the end. You can put this in a container in the fridge and I've kept it for upwards of 2 years and it was still fresh.