CSA Market Basket Recipe: Pesto

I got sooooo much basil in my Market Baskets this year. And to make matters worse, I somehow managed to grow two large basil plants in my backyard too. So, "when life gives you basil, make pesto". And that we did.

My favorite recipe?
Here it is, from the one, the only, the Queen of Butter & Sugar (but not in this recipe)....INA GARTEN!
(Little known fact: I once drove 3 hours each way from Annapolis to King of Prussia with Finlay just to see her at a book signing. And it was so worth it. She's so nice!)

Pesto:

Ingredients

• 1/4 cup walnuts
• 1/4 cup pignolis (pine nuts)
• 3 tablespoons chopped garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

Directions

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.