My garden is overflowing with basil these days. So I grab the opportunity to make up a few batches of pesto to toss into my freezer and enjoy throughout the winter. It’s super easy and you can whip up a batch in no time. All you need is
- 4 Cups of fresh basil leaves
- 2 large cloves of garlic
- 1 cup of grated Parmesan cheese
- 2/3 cups of pine nuts, you may substitute walnuts or even almonds
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup extra-virgin olive oil
I like to chopped the garlic and the nuts together first until they are the same consistency as fine bread crumbs. Then I add the basil, cheese, salt and pepper. I give this a whirl around the food processor and then I slowly drizzle in the olive oil until its completely combined and its made a nice paste. Thats all there is to it. It will last in the fridge for up to one week or in the freezer for up to 6 months.
The basil, cheese, salt and pepper ready to go for a spin.
Now slowly add the evoo while the whole thing is getting mixed together.
Thats it! Doesn’t that look delish?
Did you know that Basil is high in antioxidants, rich in vitamin A and C and contains potassium, iron and magnesium. Making it one of the most nutritious herbs around.
La Dolche Vita!!!