Making homemade pesto, would have been much easier with a cuisinart

I have all this great basil growing in my backyard and with cold weather soon approaching I wanted to use as much as I could before the frost got it. Got the "how to" advice from my mother-in-law. Thanks Anne!!!

I washed my basil in cold salt water just to make sure no little bugs were hiding under the leaves. I substituted walnuts for the pine nuts because they are easy to find in the grocery store this time of year and cheater too and yes they work just as well as pine nuts.

Anne said to add just a 1tbls of fresh lemon juice to add to the favor and keep the basil bright. You can also add some of the lemon zest. Kraft Parmesan cheese is just fine to use for your pesto, don't go a buy some expensive Parmesan for this.

Ok, so I do not have a Cuisinart just a blender and yes it can be done in a blender, BUT it is not easy. You have to keep pushing down the basil leaves with a wood spoon so it will keep mixing. Very messy~ A Cuisinart has been added to my wish list for Christmas.

The results, yummy homemade pesto from my backyard! I kept some in the frig that I would use that week and the rest I put in a freezer zip lock and roll into a small log to slice off what I need whenever pesto is on the menu.

Homemade Pesto Recipe

4 good handfuls of fresh basil (About 8 cups)

1/2 cup Parmesan cheese

1 tbls Fresh Lemon Juice ( a pinch of Lemon Zest if you like)

1/2 Cup chopped Walnuts or Pine nuts

2 cloves fresh garlic

Mix all ingredients together:

Add Olive oil as it is mixing, just until it is all mixed. About 1/8 cup Olive oil.

Store in a pretty glass jar or scoop into a freezer bag and roll into a small log and freezer. Will last for 6 months in freezer, only a week or so in frig.