Well, this is today’s batch of pesto, ready for the freezer. I didn’t originally plan on making any, but the food processor was out, the basil plant was bountiful, and so it was time. I love pesto, and I love being able to take some out of the freezer come wintertime. Pesto pizza is always tasty, as is a pesto pasta with mushrooms, but my favorite is simply pesto on a toasted bagel with some melted cheese on top. I always end up tweaking the recipe a bit differently for each batch, depending on how it’s tasting, and often I’ll add sun-dried tomatoes (but not today – I went purist style). Pesto has always frozen very well for me, so I try to stock up the freezer during this time of year. Here is today’s recipe:
- 4 large cloves of Garlic
- 3 cups Fresh Basil leaves
- 1/3 cup Olive Oil
- 1/2 cup Pine Nuts
- 1/2 cup Parmesan
In a food processor, chop garlic cloves and basil leaves first. Add remaining ingredients and pulse until blended.
That’s my balcony basil from about six weeks ago… Definitely time to use some of those yummy basil leaves!
