Now I am left with “bushes” of basil…with a lot of flowers. But I think I can redeem this green gold, as I like
to call it, and make a pesto to freeze so I can enjoy a taste of summer all year round.
I have made this recipe for many years. I love it! I use pesto liberally and often. I no longer measure, I can just eyeball it.
2 ½ c. fresh basil leaves, packed
¼ c. toasted pine nuts
½ c. parmesan cheese, chunked
½ c. Locatelli cheese, chunked or
¾ c. light olive oil
3 cloves garlic
2 TBS butter
dash of fresh ground pepper
In a dry pan, add pine nuts and toast over low heat. Be very careful, they easily burn. Put in food processor.
Wash and dry basil leaves and add to food processor. Put in all other ingredients with the pine nuts and basil and process until blended.
Refrigerate or freeze until you are ready to use it.
I freeze pesto in ice cube trays and then pop the pesto cubes out into a plastic container. Take it out of freezer 1 hr before use, or on low microwave it in 10 sec. intervals, stirring. Do not overheat!
Enjoy the summer yumminess!
I am participating in Foodie Friday at Designs By Gollum. Thanks for hosting Michael Lee. This is a huge recipe book of a party!
I am participating in in Vegetarian Foodie Friday at Breastfeeding Mom's Unite for the first time.
I am joining my dear friend, The Tablescaper, for Summer Sunday's. Find the best of Summer here!