Marisa Zorgniottps Base For Pesto
|Basil leaves||5 Cup (80 tbs) (About Five Bunches)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Salt||To Taste (Preferably Kosher Salt)|
Rinse the basil well in cold water and remove the tough stems.
Place the leaves in a blender until it is full but not over crowded.
Add the oil and salt and blend, pushing it down carefully with a rubber spatula, until thoroughly homogenized.
Pour and scrape this into a freezer container.