The basil in the garden has gone crazy. So now is the time to start preserving summer's bounty. In addition, I am always looking for ways to bring summer flavor into the winter. Pesto is a fantastic way to add flavor to pasta, fish and appetizers.
To make it fresh and preserve it, I freeze my pesto. So here is my pesto recipe.
Pick and wash four cups of basil leaves.
Heat 1/2 c. of pine nuts in a dry saute pan until lightly brown.
Add nuts and process until blended.
Next add 1/2 c. of Parmesan cheese
2 cloves of garlic and 1/4 t. of salt. Pulse until blended.
With food processor on, add 1/2 c. olive oil in steady stream.
Place the pesto in ice cube trays and freeze.
Pop and place in a ziploc bag. You have a taste of summer all winter long.