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Does anyone on /out/ make Pesto or have experience and/or a great recipe for it?
I had "Pesto-MAYO" at a restaurant and fell in love... Pesto itself is 'ok' and I have 7 basil plants each about 3 feet tall and need to harvest them.... 2 of them are Genovese Basil (apparently renowned for Pesto), 2 Sweet Basil, 2 Cinnamon Basil, and one Lime Basil plant. I also have a 1 lb block of Pecorino Romano cheese, about 15-16 emptied out and washed quart glasses from marinara sauce, and a bag of pine nuts...
if anyone has experience, I'd like to create a few 'signature' jars of Pesto of the best of the best stuff then possibly experiment with the other basil varieties I have and then make a batch of Pesto Mayo as well then give these jars away to friends and family who eat this stuff but I'd like to know the 'BEST' way of making everything and if its possible to utilize the basil 'sprigs' with the flowers on them. The only 'limiting factor' for me is the amount of pine nuts and jars I have because I have TONS of basil that I need to pick and use so if there are some suggestions, please let me know! Its now 7AM and I plan to harvest the basil around 10-11AM after the water has been fully uptaken into the leaves and the oil production peaks in the plants themselves then work on this stuff into the afternoon.
