Basil Pesto - lots of it!

Now we are in the thick of it.  Preserving. Yesterday was pesto day.  The first of several pesto days.  I had planted 40 basil plants in the spring, and set out another 40 more plants only a few weeks ago.  What was I thinking?  I do love basil, and the first batch of seedlings had a serious set-back when we had that extra late frost at the end of May...but seriously, pesto from 80 plants....We also dry the basil leaves, and have eaten it with virtually every salad, egg dish, and pizza that has graced our table since mid-June, but it really takes pesto to make much of a dent in a basil garden.

Our favourite recipe is our own version of a vegan pesto - made with olive oil, fresh garlic, sunflower seeds (or pine nuts, whatever your budget prefers), nutritional yeast (in place of parmesan), sea salt, and a little lemon juice, plus basil!  We pack it into small glass mason jars, leaving 1/2 inch headspace, then store them in the freezer until use.