Basil plants are getting bigger and can harvest enough to make a batch of sauce to keep. I don’t follow traditional pesto recipe, instead use whatever nuts I have available (walnut/cashew ) and baked garlic as I find raw garlic harsh.
Simply blend basil, with nuts, parmesan or aged Cheddar, baked garlic, olive oil and salt to taste. I keep them in portion size in little paper cups to store in freezer. Much better than in a jar as basil oxidise easily and the top part in the jar turns black fast.
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