Every year, about this time, we get slammed with an overabundance of garden basil. What to do? Make pesto... of course!
makes about 1 1/2 cups
4 cups fresh basil leaves
2/3 cups pine nuts
1 cup shredded parmesan
1/2 tsp. salt
1/4 tsp. pepper
3/4 - 1 cup olive oil
In a food processor or blender, pulse the basil, pine nuts, parmesan, salt, and pepper until a rough paste forms. Drizzle in the olive oil until the pesto is smooth and thick.
Store pesto in an airtight container with a piece of plastic wrap smoothed over the surface, to keep the pesto from turning dark... but if it does turn dark, it's still edible and delicious. It can be kept in the fridge for up to a week or you may freeze it for several months.
I make little packets of pesto with plastic sandwich bags... about 2 T. per packet. Try to get all the air pockets out before sealing the little bags with a twist tie. Fridge or freeze as desired.
Here's a link that has fun suggestions for using pesto, beyond the obvious pasta topping. I haven't tried the ice cube tray method of freezing pesto, but it looks like a nifty idea. Last night we spread a little pesto on our sweet corn. Divine. Tomorrow, I'm going to try it mixed in with cottage cheese.