Pesto

My 2 basil plants have done very well this year. Look at all this! I must make a dent in it! How about some pesto! I'm making a double batch so I need 4 packed cups of leaves.

Be sure and look on the backsides of the leaves. Those pesky insects!

Well, not a big dent in my plant but a dent none the less.


The stripped stalks go into the compost bin out back.

I gave the leaves a good rinse and patted them dry with kitchen towels.

Next I toasted up some pinenuts in a skillet. Don't walk away while toasting them; they can burn in the split second your attention is diverted! Mmmm, smells good in here!



Whirl up in the food processor along with fresh garlic.

Mix in the freshly grated parmesan cheese.

I put the pesto into ice cube trays and freeze them. When frozen solid, I pop them out and put them into zip top freezer bags. I'll take out as many as I need for a recipe.

I made enough pesto to fill 1 1/2 ice cube trays.

Yummy!

I got this recipe from the food network. Here it is for those of you who are interested.

Giada's Pesto

2 cups fresh basil--packed

1/4 cup pinenuts, toasted

2 cloves garlic

1/2 tsp salt

1/4 tsp pepper

1/3 cup (approximately) extra virgin olive oil

1/2 cup grated parmesan cheese

In food processor pulse everything except olive oil and cheese until finely chopped.

With the food processor running, gradually add enough oil to form a smooth and thick consistency.

Transfer to a bowl and stir in parmesan cheese. Season with more salt and pepper to your taste.

Can be made 2 days in advance. Store in the refrigerator.

Note: This tends to turn dark after being exposed to the air so if I am not freezing this, I will put the pesto in a container and place plastic wrap directly on top of the pesto to seal it from the air.