At this morning's coffee, Sarah brought me this wad of fragrant Basil from her garden.
I threw in the basil I had left in my garden and the pesto making began in earnest.
2 cups basil leaves, packed down
1/3 cup pinenuts
1/4 cup parmesian cheese
3 cloves garlic, minced
1/2 extra virgin olive oil
salt and pepper to taste
If the pinenuts are not chopped, place in food processor and pulse to chop. Add cheese, garlic, salt and pepper and 1/2 the basil. Pulse. Add the rest of the basil. Pour oil in with processor running until it forms a spread.
Refrigerate and use within several days or freeze and use within 3 months.
I broke out the Quisinart, which was a wedding gift from my in-laws. They've tried for years to convince me to keep it on my counter, but the only appliance that has been a fixture is my husband's coffeemaker. But y'know, they may be on to something... ideas bounced around in my head as I processed. Pizza dough may be next.
When Marjory learned that I wanted to freeze the Pesto, she suggested freezing it in an ice cube tray. Once it's frozen, pop out the cubes and place in a freezer bag. I will then have go-to Pesto for soups and sauces, or I can use several cubes with pasta. Brilliant! I have to admit to having a hard time putting that tray in the freezer after hearing the dishes the gals prepare with Pesto, but I did it. My plan is to pull some cubes out in the deep, dead, cold of winter.