BASIL PESTO.

This morning I trimmed all of my basil back and this is what I got. A basket FULL of basil!
So what better thing to make than Pesto! 

What you need.

• 1/3 cup roasted and salted sunflower nuts
• 2 cups packed fresh basil leaves (about 2 ounces or 2 large bunches
• 1/4 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 2 cloves of garlic, roughly chopped
• 3/4 cup extra-virgin olive oil

1. Combine the basil, sunflower nuts, Parmesan, lemon juice, and garlic in a food processor or blender. 
2. With the blender running, slowly drizzle in the olive oil. 
3. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides if necessary.
4. Store pesto in the refrigerator, covered, for up to a week or freeze to last up to 3 months.

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Side Notes.

• Instead of basil, try other greens such as spinach or arugula.
• Instead of sunflower nuts, use pine nuts, pecan, pistachios, almonds, or whatever nut your heart desires.
• Add your favorite herbs like cilantro, mint, or parsley into the mix.
• Make it your own by adding your favorite spices like cayenne, ground ginger, or paprika.
• For a little kick, add a dash of your favorite hot sauce.

- Farmer Jess