It wasn't bad for my second try. I'll tell you....using a food processor makes all the difference. Anyone who tells you that you can make it in a blender is crazy. This is actually the first time I ever used the food processor myself. And man, did it show....I couldn't get it running and Brian had to show me that I had it assembled backwards!
This called for half a cup of pine nuts, three cups of packed basil, a couple cloves of garlic, half a cup of grated fresh parmesan cheese and half a cop of olive oil, along with salt and pepper to taste. Three cups of packed basil is a lot more than I thought, it wiped out more than half of my deck box:
The recipe also said "The more the merrier" when it came to garlic, so I used four cloves. Two of them were huge though, so I'd say that it was closer to six. So I'd politely disagree, that's a lot of garlic. Didn't stop us from eating it though, we're no strangers to garlic and love the taste. It's a good thing that we both had it, though. :) It might be different if you roasted the garlic the night before you assemble the pesto, but I'm not sure what that would do to the oil and other ingredient ratio or if it would work.
Now I'm off to find out if you can freeze pesto....because if you can I know what I'm putting in the freezer for this fall and winter.
