We love pesto, so we tried to grow a lot of basil this year. It turns out we didn't grow nearly enough! We want to have more pesto than we know what to do with, but that takes a lot of basil. The recipe we use from Essentials of Classic Italian Cooking calls for two packed cups of fresh basil leaves.
Pesto purists probably wouldn't approve, but we have three kinds of basil (one is purple) so we mixed them...
...in the food processor.
The cherry tomatoes from my garden tasted great with the pesto!
Mmmm... pesto.
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