Garden pesto

The basil is finally starting to come in a bit more quickly, so the first round of pesto had to happen.

First, I picked and washed a large pile of basil leaves.


I did not have pine nuts, nor was I going to the store just for pine nuts, so we have walnuts and garlic ready to be blitzed.


And I apparently skipped a few steps - added the basil, added the olive oil, added the Parm cheese...and here we go.


Tossed about 1/2 of this with an insane amount of pasta on Saturday night. Will save the rest in the freezer or for most pesto applications in the near future.