So on Thursday, I decided to use the rest to make pesto. This was actually the first time I had made pesto. When I was growing up, my dad always made pesto and froze it, and we had it with pasta all the time. It was really easy to make. I should probably freeze some of it. I'm considering using some while making matzah lasagna for Passover.
I realized while making this that I need to invest in a better food processor. The only one I have is a mini one that I got for free when I opened a bank account. It doesn't hold very much, plus it doesn't have a feed chute.
3 cloves garlic
2 cups (packed) fresh basil, about 2-3 oz
1/4 cup toasted pine nuts
1/3 cup extra virgin olive oil
Add garlic to processor, and pulse. Add the basil, a little at a time. If you have a small processor like I do, add some, pulse to get it down, and then add more. Add in the toasted pine nuts (I put them in the toaster oven), and pulse. Add the olive oil a little at a time and pulse until smooth and at the desired consistency. If you have a processor with a feed tube, use that. Add s&p to taste.
It seems like some recipes say to either use it right away, freeze in ice cube trays, or add a layer of oil on top and refrigerate for up to a week.