A few years ago I planted a Thai basil plant in my front yard, or maybe it was in a pot. The origin was 1 plant, but now every year it grows on it's own. Multiple Thai basil plants grow to small bushes.

We've been having this summer like fall so it's grown even bigger this year. This weekend was the last of the warm weather (it's November) so I went and snipped all the basil to make pesto.

So.

Much.

Basil.




I made pesto for about 3 hours. Pesto is pretty simple to make...basil, nuts (pine, walnut, pecan), olive oil, parmesan. The time consuming part is taking all the leaves off the basil stems. Once you have a pile of basil put it into the food processor. I wait until I have about 3-4 cups worth. Turn the processor on and then through the little tunnel add a couple of tablespoons of olive oil. Then add in your nuts and cheese. Scrape down the sides and add more oil if needed.

I freeze the pesto in my canning jars.