I recently came into possession of a
*at least I hope it's basil. Otherwise I just made a delicious and hopefully not poisonous weed pesto.
Let's pretend you have enough basil for the full recipe, shall we?
2 C basil leaves
1/2 C olive oil
2 T walnuts
2 cloves garlic
1 t salt
1/2 C freshly grated Parmesan
3 T softened butter
Put the basil, olive oil, walnuts, garlic and salt into your food processor. Blend until it looks like pesto. Pour into a bowl and add the parm and the butter. Stir. Now you have pesto! It will keep in the fridge for a week or so, but if you want to freeze it, you can do that before adding the cheese (no idea why it's BEFORE the cheese. You'll have to ask my mom).