A sinkful of basil is washed, the stems are removed
and then the leaves are washed twice more.
The walnut-olive oil paste was removed from the food processor, into the same bowl as the chopped cheese.
Garlic is a personal thing - we like lots. Remove the skins and put into the food processor bowl
The lemon juice and salt add the acid you need for safe canning.
Repeat until all the basil and garlic are ground with lemon juice and salt.
Combine all the ingredients and taste. Add salt as needed. We used 1-tablespoon salt for the entire batch.
If you put too much pesto in the jars, they will not seal so be a little skimpy.
After the water boils, set a timer for 15 minutes.
When the canned pesto has been in boiling water for 15-minutes, remove the jars and set them aside to cool.
Wash the jars with soapy water, remove the rings and store in a cool, dark cabinet. If any of the jars did not seal (the tops are still not popped down) put them into the refrigerator and use them first.