I'm not sure about you but this year some of our summer harvests plants got a bit confused with the extended summer. In particular our basil plant continued to produce great quality leaves until our first frost last week. At home we use alot of basil, from home made pesto pasta to adding it to our roasts. We had such a great crop this year that we have made it into a pesto and frozen it for our winter months.
This recipe is easy to make and great tasting.
- 2 cups basil leaves
- 2 cloves garlic
1/4 cup pine nuts
- 1/3 cup grated parmesan cheese
- 1/3 cup olive oil
- salt to taste
- Heat the 1/4 cup of pin nuts on a medium heat frypan until golden brown.
- In a food processor combine the basil, garlic, pine nuts and parmesan cheese and pulse until finely chopped.
- Slowly add the olive oil while the food processor is running gradually combining the ingredients.
- Add your salt to taste.
Can be stored in air tight container in refrigerator for up to one week or in freezer for three months. We actually use our silicone ice cube trays to make small cubes so that we can use only what we need at a time.