Tomme Collins' Basil Pesto

The first basil is ready at farmer's market.  Time to make pesto!

Basil-infused olive oil (plain EVOO will do, but I had this on hand), pignoli, fresh garlic and about 4 ounces of Tomme Collins (not pictured). Actually, any hard grating cheese you like will do.

This is a whole bag of washed basil leaves from Half Pint farm.

A half jar of pignoli whizzed with the garlic, all of the basil (just jam it in there) and a tablespoon of oil to start the process. Then add a slow stream of oil (about 1/4 cup) as the processor works to get a not-quite smooth paste. (NOTE: you may add the cheese in this step if you have a large food processor, but I don't, so I am adding it at the end.)

Tomme shredded and waiting for the wet ingredients.

Add them all together! 

Adjust for salt; yummy!   So rustic looking; this made about 3 cups of pesto which I divided into smaller portions, labeled and froze. 

I'm really happy that the following week, we got basil again (purple this time) - more pesto!!