Thursday, December 31, 2009
When you have an abundance of basil in your garden, the best thing to do is make pesto. Lots and lots of pesto. It freezes so well that you can enjoy it for several months after your basil plants have stopped producing. I love to use it for pasta, pizza, and even just to dip bread into. Its super simple to make too.
Basil Pesto (Joelen's Culinary Adventures)
2 cups packed fresh basil leaves (2-3 bunches)
1/4 cup toasted pine nuts
1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Place all the ingredients in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.