Basil Basil Basil

So much basil! I am planning on making a large batch of pesto with these bunches...and freeze it to use later. Here is one of the pesto recipes that I'm going to try:

Lemon Artichoke Pesto w/ Toasted Pinenuts
Recipe compliments of Brooke the Vegan

1 cup canned artichoke hearts, quartered
2 large cloves garlic, minced
1/2 cup packed fresh basil
1/4 cup water
1 tablespoon nutritional yeast flakes (or more as desired)
1 1/2 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon zest
olive oil
salt and pepper, to taste
pinenuts, toasted

Blend first seven ingredients, adding olive oil for desired consistency. Top with toasted pinenuts.

Sounds pretty tasty!