Homemade Pesto (with pasta)

I couldn't believe how large my basil plant grew this year! My older daughter loves to eat the basil leaves right off the plant, but she couldn't keep up with the growth ;) So what do you make when you have a ton of basil? Pesto of course!

This was actually my first time making pesto. Since I can't eat much dairy without getting an upset stomach, I decided to make it cheese-free. My daughters and I really enjoyed it! Both on our pasta, and also as a dip for pita chips :)

We used about 1/4 of it tonight. The rest (pesto only) is separated and frozen for later :)

Original recipe found on Food Network.

INGREDIENTS

• 4 cups packed basil leaves
• 1 2/3 cups EEVO
• 1/2 cup Pine Nuts
• 2 tsp garlic powder (or preferably 2 cloves of garlic, smashed)
• salt, to taste

DIRECTIONS

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. 
2. Add 1 cup of the oil and process until fully incorporated and smooth. 
3. Season with salt.
4. Add all the remaining oil and pulse until smooth.