I found two packages of fresh, organic basil at Earth Fare for way too much money.
On the way home, I got to thinking that perhaps the olive oil was rancid, as well as the pine nuts. The batch of pesto I tossed was really, really bad. So, I tasted the oil when I got in, and sure enough, it was rancid too. The hot summer certainly took a toll in my kitchen!
Back out I went, this time to the local supermarket, and purchased a very small bottle of extra-virgin olive oil, and larger bottle of Berio classical olive oil (both on sale☺).
Returning once again, I delayed for some dinner — by now it was after 8 pm. Then to work on the pesto. This batch came out very well — not the best I’ve ever made because the basil was a very mild variety, but still very good.
I now have five 4-oz jars, topped with a layer of olive oil, sitting in the freezer, waiting to be given as holiday or thank-you gifts.
Success is just lovely, even when delayed.