Pesto

Friends of ours helped us establish a herb garden during the summer holidays and the basil has really flourished. Looking for a way to preserve the last of the basil leaves before the plants go to seed, I started experimenting with basil pesto recipes. I've now found that if I experiment making basil pesto with my husband around, I don't need to worry about preserving the basil at all!! Enjoy :)

Pesto
1 cup basil leaves, packed
1/2 cup almond nuts (whole)
1/2 cup olive oil
2 Tbsp lemon juice
1 Tbsp crushed garlic
salt and pepper to taste

Wash and crush basil leaves. Combine ingredients in food processor and pulse until the nuts are small. Spoon into small jars and put in the fridge, or press into silicone muffin tray cups and freeze. When frozen, wrap in gladwrap and place in an airtight bag in the freezer.