We have an out of control basil plant in our backyard. It’s pretty impressive because I generally kill every plant in sight. But the basil, greek oregano, and mint…oh they are thriving. The other day we noticed that the basil was going to seed and, well, the plant was about 18″ to 24″ tall. It was time to hack away at the plant and whip up two pints of pesto. A 20 minute project later and we got two pints of pesto out of it, one for the fridge and one for the freezer, so great!
Fresh Basil Pesto Recipe
Prep time: 10 minutes
taken from Simply Recipes
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese**
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor (if you’re in DC, I may loan you mine)
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
**note: if you are planning to freeze the pesto, leave out the cheese as it doesn’t freeze well. You can add it in before use.