Recipe(tried): Re: Herbs, Herbs, Herbs :+)

Garden Pesto

3 cups fresh basil, tighly paced, gently rinsed and dried
4-6 cloves garlic
1/2 cup pine nuts or walnuts or pecans
1/2 -3/4 freshly grated Parmesan
2-3 tablespoons freshly grated Romano cheese
2/3 cups olive oil

Grind basil and garlic; the slowly add olive oil. Blend to desire consistency, adding more oil if desired. Add cheese and nuts. Spoon into small containers. If in jats, seal with melted butter. About 2 cups. A friend never adds the cheeses and nuts until ready to use. I do and put it in either ice cream trays or the midget Tupperware containers and freeze. The ones in ice cube trays, I just pop into a zip lock and take one out as needed. Do you make dill and cilantro vinegars? I live in Tx and it is so darned hot here now that the cilarnto is gone and my tomatoes are ready. Maybe we could meet half way.