The Best-o Pesto!

We thought it was high time to start harvesting from our basil plants!

And what better way to eat (and preserve!) basil than to make a delicious pesto! I'm a virgin pesto-maker, but I documented my maiden voyage for all to see. I got the recipe from Rodale, where I get 96.2% of my recipes. Here's the link, but I'll be including all of the steps below: http://recipes.rodale.com/Recipe/marias-very-green-pesto.aspx

Ingredients (I doubled what is written below):

2 cups washed basil leaves

3 tablespoons toasted pine nuts
1/2 cup olive oil

1 large bowl of ice water for blanching

1 pound whole wheat pasta (we like rotini)
1 tablespoon lemon juice
1/2 teaspoon salt
1 clove garlic
1/2 cup grated Romano cheese

Directions:

1. Start a pot of water boiling (for pasta and blanching the basil). Use a pot that's big enough for a colander to fit inside.

2. Pinch the leaves of basil off the stems, if necessary; rinse, and put into a colander.

3. Toast the pine nuts on the stovetop until golden brown--try not to burn them!

4. Fill a big bowl with ice water (I just filled the sink with cold water and emptied a couple of trays of ice cubes).

5. When the water is at a good boil, dip the colander with basil into the boiling water for about 10 seconds. Stir constantly to make sure all the basil gets evenly blanched. Remove and let the water keep boiling.

6. Immediately dip the colander full of basil into the ice water. Stir to cool the basil quickly and evenly, then remove.

7.  Add the pasta to the pot of boiling water.

8. Put the drained and blanched basil, olive oil, lemon juice, salt, toasted pine nuts, and garlic into a blender (I used a food processor). Blend until smooth.

When the pasta is finished cooking, drain and cover lightly with the pesto! Add finely grated romano cheese to the top of the dish and ENJOY!!!

The remaining pesto can be refrigerated (if it will be used somewhat quickly) or frozen (if not so quickly).