Here are my 2 basil plants. I left one in tact but will probably go ahead and pesto it up in a week as well.
I washed and picked out the blemished leaves.
Ingredients: (I'm listing the original amounts in the recipe above even though I had to multiply it by 2.5 for my recipe)
2 Cups Packed, fresh basil
1/4 cup Sesame seeds
2/3 cup Olive Oil
2 Garlic cloves
Begin by chopping the garlic in the food processor.
I added the basil and olive oil next, then slowly poured in the nuts and Parmesan. I also added some sea salt.
For preservation purposes, I filled ice cube trays and froze the pesto. This makes them easier to store in ziplocks. When you need some pesto, you simply defrost a cube (or 2 or 3). It may need reconstituted with some olive oil, depending on what you're going to use it for. Super easy.
For an added bonus, here are some links to some pesto recipes.
Pasta, Pesto, and Peas - by Food Network
Caprese Salad with Pesto Dressing - by Closet Cooking (also featured here on my blog)
Basil Pesto Chicken - by the Hobo Chicken
Lemon Pesto Rice - by Kalyn's Kitchen
Tortellini Salad - by The Dreaming Foodie
What is your favorite pesto recipe?