i had big plans to use all the basil from my garden to make endless amounts of pesto to freeze away for a long winter. i even bought a million ice cube trays to freeze it all then put them in a zip lock. well, unfortunately i never got the chance to do it.. and we had a snow storm, which basically killed all my basil. i could have cried. but i was able to salvage enough for one tiny little jar of basil. oh well, ya win some, ya lose some.
here’s a great basic basil pesto recipe, enjoy!
3 cloves garlic
2 cups fresh basil leaves [stems removed]
3 tablespoons pine nuts
1 dash salt + pepper
1/2 cup extra virgin olive oil
1/2 cup parmesan cheese, grated
in a food processor, mince garlic
next, add the basil leaves, pine nuts, and salt and pepper, run processor
while the processor is running, slowly drizzle in the olive oil through the feed tube until all ingredients are pureed
stop the processor and scrape down the sides
now add the parmesan cheese and mix it unto the rest of the mixture
cover and refrigerate until ready to use
keeps for 2-3 days in the fridge, but also freezes well.
recipe found here