Down here Basil is one of the shining stars of the Fall garden. It is important to turn this fragrant herb into useful food before it really starts to bloom in order to take advantage of it’s full flavor. I love basil pesto. When I really love it, is in the middle of winter when I am really missing the warmth and flavors of summer. I have tried freezing in ice cube trays but it seems like a lot of work to me. I have a large family so freezing in half pint jars is a good amount for us. When I freeze it I also leave out the cheese that way I can thaw it in a pan of water(if I haven’t planned ahead and taken it out in time) and add the cheese into it in the food processor. As I said I have a large family so if it is just you and yours than you might want to cut the recipe in half.
- 4 cloves garlic
- 4 cups packed basil leaves
- ⅔ cup pine nuts(I buy mine on sale and keep in the fridge in jars so they last longer)
- 1 teas black pepper
- 1 cup extra-virgin olive oil
- 1 cup grated Parmesan cheese
- Pulse garlic to chop then add basil leaves,pine nuts pulse, scrape down sides of food processor with spatula. Add the Parmesan cheese if eating right away. Omit for now if freezing.
- Add olive oil in a slow steady stream while processor is running.
- Pour over pasta add some grilled chicken if you want and enjoy the taste of summer!
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