|Freshly washed basil|
Now I went about putting all of the garlic in my food processor. I also put in a dash of white wine. Next, I piled basil leaves in to the top, and put the lid on only to add more basil until the shoot was full too. I turned the food processor on and let it begin breaking everything down. Once most of the leaves were down into the bowl I commenced adding in the olive oil. I opened it to scrape the sides down one time, and then blended it for a few more seconds.
|pesto in the ice tray|
Now I wanted to save the pesto for a later date so I decided on freezing it. I did not want to freezer the entire batch together so I divded it in to and ice cube tray. Most trays will hold about two tablespoonfuls in each section. This way it will know how much pesto I am grabbing out of the freezer at a time.
After it was completely frozen I popped the cubes into a ziploc bag, and squeezed the air out. As a note pesto typically has pine nuts in it, bution was out and they are expensive. I also have a difficult time finding them at the local stores.
Now if only my tomatoes produced as well as my jalapenos I would be set. As for right now I have way more peppers than tomatoes. I will make as much salsa as I can with the tomatoes that I have. I guess I will have to try making pepper jelly for the first time with all these extra peppers.