Pesto

Pesto, or how to store fresh basil

In the Summer I grow basil in pots and in the Autumn I harvest the leaves and store the seeds for
the following Spring.  There is no adequate substitute for the fresh herb and the cost in a grocery
store is prohibitive.  I have found that a purée of basil leaves in olive oil will keep its wonderful taste
and aroma for literally years if frozen.  I usually add garlic as I make the purée since I put garlic in
almost everything I use basil to flavor.  This is not truly a recipe for pesto but you can find that here
at Wikipedia.

Ingredients:
Fresh basil leaves: as many as you can get
Olive oil: start with a quarter cup (30 ml)
One pressed clove of garlic for every cup (250 ml) of basil leaves

Method:
Add the starting quarter cup of olive oil to a food processor or blender.  Add the pressed garlic, then
the basil leaves a handful at a time and blend into a thick purée.  You will need to press and scrape
the basil leaves from the walls of the blender into the making purée with a rubber spatula or plate
scraper at the beginning and from time to time.  I strongly recommend that you shut the power off
before putting the spatula blade into the machine.  Add olive oil as needed but try to be sparing.
The pesto will keep refrigerated for a week or frozen for years.