I love basil! I love the smell, the taste and the pretty green plant growing in my garden. The summer time makes me so happy. Maybe because of all the fresh food that comes with it. It’s always sad when the frost comes and all my fresh food fun is done.
Our growing season is short and cool. So my garden probably gets in full swing a little later than most of yours. My basil was really going crazy a couple weeks ago. I decided to whip up my favorite pesto. It’s so versatile that I find myself putting it in everything. Make it and enjoy the freshness of summer before it’s gone.
Put fresh basil, parsley and garlic cloves in a food processor.
Add pine nuts, Parmesan cheese, salt and pepper.
Let your food processor do its thing until the pesto looks about like this.
Stream olive oil in while food processor is running.
It’s a little bit tricky saying exactly how much olive oil you will need. If I’m eating my pesto fresh I like to add a little more. If I am freezing it I add a little less.
Isn’t that gorgeous? The color of green is so intense. Love it!
Pesto and fresh basil are pricey during the winter months. So, I always make several batches at the end of summer and freeze it. Line a cookie sheet with parchment paper. Use a cookie scoop and drop it on the paper. Freeze until firm. Put in freezer container or bags and stick back in the freezer!
Having a little pesto in the freezer, adds a little summer hope to those long winter days. I love using it in spreads, sandwiches, pastas and more. So go whip up some pesto. You will love it now and it will help you endure all those long, dark and cold winter months!
- 2 cups basil
- 1/2 cup parsley
- 1 cup parmesan cheese
- 1/2 cup pine nuts
- 3 garlic cloves peeled
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/3-1/2 cup olive oil
- Add all ingredients except olive oil to food processor. Chop until it's about the consistency of a paste.
- While food processor is going, stream in olive oil. Add enough olive oil to get the consistency that you like.
- I prefer it more runny for fresh eating and a little thicker for freezing.