September 11, 2005
First I sautee a giant load of chopped garlic and onion in a generous amount of olive oil. I happened to have kalamata extra virgin olive oil and I love the taste. Once the onion and garlic is quite soft and fragrant, it goes into the food processor with the basil and the parmesean. As the machine blends the ingredients I add a little more oil and a couple tablespoons of sunflower seeds. Even a little hot water to thin it out but not make it oilier. Food for the gods indeed. I then froze pesto cubes for future use. I underestimated my basil harvest and tomorrow after work it's back to Big John's PFI for more cheese. There is much more pesto to be made.