One of the very nicest things about late summer is harvesting the basil I’ve been growing through the summer to make pesto. Last night I harvested one plant and used it to make one batch of pesto. I’ll harvest more in the coming days, consume some, and freeze the rest.
My experience has been that how good pesto is depends greatly on the quality of the ingredients used in its preparation. This year in addition to my own fresh basil, harvested moments before processing, I used fresh garlic, good olive oil, good pine nuts, and good Parmesan cheese, grated just minutes before I added it to my pesto. My wife pronounced it our best ever.