Creamier and smoother than when made in the Cuisinart, this pesto is a cinch to put together and will stay bright green for a week. Use basil from organically grown plants–fresh uncooked herbs really should be avoided if they are treated with pesticides. If you are waiting a day after purchase to make the pesto, put the sealed leaves in the coolest place you can find in your house, or outside in a shady spot. Refrigeration will turn the leaves black around the border.
Remove stems from leaves of two 4 oz containers of organic basil (available Trader Joe’s for $2.99 each). Measure about 1 cup (or 1 and 1/4 cups) olive oil and press several cloves of garlic ( I usually do 3). Pour one cup of olive oil in bottom of blender with half of the basil leaves. Turn blender on chop and then puree.
Once leaves have been incorporated, add the remainder of the basil to the blender along with the garlic cloves. Chop then puree again until smooth. You may need the last 1/4 cup olive oil. Add Maldon salt flakes or sea salt to taste (a teaspoon or two) and a squeeze of lemon to help avoid discoloration.
Store in refrigerator, making sure there is a bit of olive oil sitting on top of the pesto to keep green. Or freeze in ice cube trays then place frozen cubes in a sealed container and put back into freezer.