Pesto Time! This is the second batch from the basil in the garden. I have 4 plants of different sizes and I've been picking off all of the top leaves every other week for more pesto. I use the basic recipe I learned years ago and guestimate the amounts.
Basil Leaves (large handful)
Fresh Grated Parmesean/Romano Cheese
Pine nuts (bout a quarter cup)
Olive Oil (enough to help the blade turn freely)
Garlic (2-4 cloves)
Salt and Pepper