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Prep Time: 5 minutes Cook Time: none
Yield: 1/2 cup
Pesto is something I've never tasted or made before, until last night. My son taught me how to harvest my own basil and herbs, combining them with some fresh garlic provided from a friend's garden and a little olive oil - and Presto! Pesto!
1 cup (roughly) of fresh basil 2 garlic cloves pure olive oil, as needed (see below) fresh basil
In food processor, grind basil and garlic until minced. (We also added a small amount of fresh thyme and oregano). Then slowly add olive oil until looks like a spreadable paste. (see pictures)
This can be used in salads, pasta, on bread, in dips. The possibilities are almost endless.
We used our first batch of pesto in a pasta dish -- simple recipe here