basil pesto: take one!

Finally busted out the food processor to make some pesto! Pretty yummy with all that parmesan, pine nuts and basil but I kinda wish I had a mezzaluna so that I could be like an italian grandmother. For future reference, I would put a lot less olive oil into the pesto. Instead, I would put it on top of the pesto to prevent browning in the fridge. I guess browning is one of those things you gotta look out for in fresh pesto.

Speaking of freshness, I bet you wonder about the basil plants from whence the basil came from. I pinched off the tops of a lot of the plants (I have ten or so at the moment) and collected around two cups of basil leaves. After collecting the leaves, some of the plants looked like bald little buggers. Look at what the oldest basil plant looks like now:
PS See the jar of alfalfa sprouts sunning beside the cut basil plant?