My basil is getting sad. It’s been SO hot. Thankfully, I have made lots of pesto already. I still hope I get more from these bushes.

My recipe is simple and uses no nuts.

I fill my food processor with basil leaves that I have picked and washed. This is 4-1/2—5-1/2 cups because I press it in there a little.

I add: 3-6 garlic cloves, depending on size ( I cut them up a little bit)

2-1/2 teaspoons pepper

1 teaspoon salt

1 Tablespoon lemon juice

1/4 cup grated Parmesan cheese

I then put the lid on and turn on to low setting. As it processes, I slowly add olive oil. I use about 9 Tablespoons but it can take a little more or less , depending on how many leaves I pushed into the bowl in the first place. Scrape the sides once or twice. The pesto should be quite thick, not watery.

I spoon into empty ice cube trays and freeze.

Once frozen, transfer to a baggie or other freezer container and enjoy all winter!