Basil Pesto (GF)

My cute husband can't seem to get enough pesto in his life. He puts it on pizza, his eggs, his tofu, everything. He'll even eat it by the spoonful.

Last week at the Farmer's Market, I was buying the next to last batch of basil and the lady just threw the last one in for free! How kind!

So, I figured I'd make some of that pesto that my hubs loves so dearly.

Really easy and I will probably continue to make it from here on out rather than buying it. I made a small batch due to only having a tiny food processor (I would love a bigger one).

This was a culmination of looking at several different recipes and just putting in the amounts that I wanted.

It was so refreshing!

Here's what I used:

3-4 Tb. pine nuts
2 cloves of garlic
2-3 cups of fresh basil leaves (I only had about 2 because I used a lot of my basil in my ice cream)
1/2 cup organic olive oil

1 cup freshly grated Parmesan cheese
Salt and pepper, to taste

**The only reason I didn't title this as organic as well is the fact that I didn't have any organic cheese and I'm honestly not sure if the pine nuts were organic or not. Could be easily made organic...just didn't have all the ingredients on hand.**

Place your pine nuts and garlic in your food processor and chop it coarsley.

Add half of your basil and chop coarsely again.

Add the remaining basil and your olive oil and process until you have a thick green sauce.

I thought I went too heavy on the olive oil here, but it still turned out well. But if it's too thin, add more basil and if it's too thick, add more olive oil.

Add your cheese and season with salt and pepper. Process it for a little bit longer.

Place in a jar or other container and place in your fridge.

Enjoy at your convenience!

For the record, the cute husband loved it!