How to Make a Ton of Pesto:

Pesto’s great for all types of cooking… only drawback is that it doesn’t keep for long in the fridge and melting cubes of frozen-kept pesto is a hassle. This method I’m using is very economical, easy and can last all year. So, let’s do This!

Step 1: Obtain an unlimited supply of Genovese basil… please read my article on how to grow an unlimited supply of basil.

Step 2: Read the recipe below.

Ingredients:
– Genovese basil leaves
– Mixed nuts
– Extra virgin olive oil
– Garlic
– Parmesan cheese
– Salt

Instructions:
Each blending of pesto (say a cup size) would contain enough leaves to almost fill a small size mixer cup, ½ a handful of nuts, 1 or 2 cloves of garlic, 1 or 2 tablespoons of the olive oil & a pinch of salt. In time, you can refine the amounts to your taste. Then, turn on your mixer and mix until contents form a paste (use a low-speed setting if possible). Put contents into a small jar or in ice cube trays for longer storage. You’ll probably need to mix a few batches in order to fill your container.

An optional additional ingredient is a teaspoon of lemon juice. This will help keep your pesto longer in the fridge but it does take away some of the wonder flavor. I ended up using sea salt instead of regular salt on my later batches because it tastes much better. Your choice of nuts will make a difference in taste/quality as well. Use small containers in order to only use pesto that’s fresh. You can always make more pesto in a regular basis once you’ve mastered how to grow basil continuously. With enough basil you can make a ton of pesto to give away as well… have fun!