Temperatures Drop --- Basil Pesto is Made

 The temperatures are dropping in Dallas and Mister's basil plants are enormous.  Now what?  We start by cutting them down and placing as many in the kitchen window as we can to use daily.  The rest goes into two batches of pesto -- one for the freezer and one for dinner.

We thought we'd share our process with y'all - 

To start, you need about 2 cups of basil leaves, 1/4 cup of pine nuts, 2/3 cup extra virgin olive oil (divided) and 2 cloves of garlic.

Place all above ingredients in a food processor and pulse until well chopped.

Add 1/2 cup of the olive oil

Process until well incorporated - add salt and pepper to taste.

Add remaining olive oil and mix until smooth and pour into a serving dish

Grate 1/2 cup of fresh Parmesan cheese - 

Stir the cheese into the pesto - 

Serve over hot pasta and enjoy --- so, so good. (Oh, this recipe makes about 2 cups)