Today, I have harvested the last of our Basil. That sweet aroma has filled my kitchen as I busily prepare pesto to freeze and carry us through the Winter months.
My favorite and easiest recipe comes from Deborah Madison's "Vegetarian Cooking for Everyone".
1-2 plump garlic cloves
3 TSP Pine Nuts
3 C loosely packed Basil leaves - stems removed, washed & dried.
1/2 C Freshly grated Parmesan
1/2 C Extra Virgin Olive Oil
In food processor, process in this order:
Garlic, Salt, & Pine Nuts until fairly finely chopped. Add Basil & Olive Oil. When smooth add the Parmesan and combine.
I freeze mine in our Beaba Baby Cook freezer accessory that I kept...comes in handy! You can use ice cube trays as well.
So fresh and tasty! Enjoy!