Basil Pesto

Basil Pesto

Every summer I grow basil and end up with so much that I never know what to do with it.  I usually end up making a large batch of pesto. Pesto is a sauce/paste made from fresh basil, garlic and a variety of other ingredients that vary according to cook. It is great mixed with pasta or spread on fish prior to baking.

In a food processor, add the crushed garlic, basil leaves, pine nuts, salt, cheese and pulse until it forms a paste.  Gradually add the olive oil through the food chute until thoroughly blended.

Ingredients

2 cloves Garlic (crushed)
2 C packed Fresh Basil (coarsely chopped)
1 TBS Pine Nuts (optional)
½ tsp Kosher salt or ¼ tsp table salt
3 TBS Grated Parmesan Cheese
1/3 C Extra Virgin Olive Oil


Freezing Pesto
To have pesto available all year long, place 1-2 TBS in each section of an ice cube tray and freeze. Once the pesto has frozen, remove the pesto cubes and wrap each one with a small piece of plastic wrap. Place the wrapped cubes in a Ziploc bag in the freezer.  When you need the pesto, remove it from the freezer and microwave to thaw.