Basil Pesto

My neighbor called and asked me if I wanted some basil. Of course I said yes. She was cutting hers back and hated to throw it away. I'm thankful for thoughtful neighbors. What she brought over was more than I could use before it went bad, so I decided to make some pesto. It's a classic that can be used in so many different things. Of course it's great on any pasta, used instead of tomato sauce on a pizza, mixed with mayonnaise for a tasty spread, and so on... Since fresh basil is so abundant in the summer, I like to make a big batch of pesto and freeze it in ice trays to use throughout the year. Just grab a cube or two out of the freezer any time you need some. Here's what you'll need:

  • 2 C packed fresh basil
  • 2/3 C extra virgin olive oil
  • 1/2 C Parmesan cheese, grated
  • 1/4 C pine nuts
  • 2 cloves garlic
  • salt & pepper

In a blender or food processor, add the basil and garlic and blend until finely chopped. 

Add the Parmesan cheese and blend. 

Add the pine nuts and blend. 

With the blender running, slowly add the olive oil. Once it's all blended, season with salt and pepper to taste. 

If you're freezing your pesto, spoon it into ice cube trays and freeze. 

Once they're frozen, pop them out and store in a zip top bag. Any time you need a little pesto, just grab one and let it thaw and you're ready to go.