End-of-season basil harvest and pesto-making day! We planted three basil plants (all the Emerald Tower variety, which we find doesn't flower as readily as others). While we've plucked their leaves for various purposes all summer, today we decided to chop them down and transform them into the green glop we love so much.
Basil leaves, olive oil, garlic, parmesan, and pine nuts, all immersion-blended in a handy pitcher. We'll have some for dinner tonight, and freeze enough for six or seven meals to come.
There are few things as satisfying as dining garden to table, even in our small, modest way. Very tasty, too.