Sauce: Best Pesto Evah

Back Story: Planted bunches ‘o basil this year. It was looking good up until yesterday. I noticed that we were loosing crop to Japanese Beatles. You can see some of the damage in the first picture. So we decided to pull the trigger and make several batches of pesto to freeze. It keeps really well and there is NOTHING better than fresh pesto in the winter months. Pesto-pick-me-up, I say.

Method: Makes a double batch– enough for four meals for two. Got more peeps? Scale up! Get out your MF Cuisinart ninja chopper. Pulse chop 3 cloves garlic, and 1/2 cup of raw pine nuts (can use toasted walnuts). Add salt and 1/3 cup chunk parmesan cheese and pulse again. Add 4 cups fresh basil leaves and grind. After an even chop is obtained, drizzle in 1/2 cup of primo olive oil in and blend til you reach the consistency of mayonnaise. Transfer to plastic containers and freeze.

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