Making Pesto from Homegrown Basil

Take fresh basil and prepare to cut and clean. (Trim off the stems and any flowers.)

 

Rinse and spin or pat dry.

 

Add 3 C. basil to food processor. Pulse food processor to chop.

 

Add 4 cloves of fresh minced garlic.

 

Add 1/2 C. extra virgin olive oil.

 

Add pinch of salt and pepper.

 

Add 1/4 C. pine nuts (or chopped walnuts).

 

Pulse the food processor until all ingredients are well blended.

 

Spoon pesto into bowl and…

 

… add fresh grated parmesan cheese (approx. 3/4 C.).

 

If you are not going to eat your pesto immediately but plan to freeze some, do NOT add the cheese. (It doesn’t thaw well and makes for an irregular consistency.) Instead…

 

Spoon pesto into ice cube trays and then…

 

 

… cover with plastic wrap and freeze. After 24 hrs., you can remove the pesto cubes from trays and store in a ziplock freezer bag. (When ready to use in soups or other dishes, drop 1-2 cubes in to add LOTS of flavor!)

 

You can also freeze the pesto by the 1/2 C.-fulls and pull out and thaw at room temperature to use as a spread on bread or crackers. Add cheese after the pesto has thawed for best consistency and flavor.