I picked 1/4 pound which doesn't sound like much but was enough to make 4 batches of pesto. We're well on our way to stocking our freezer for the year.
|Basil is easy to grow and just a few plants can give you an entire year's worth of pesto.|
Basil Pesto Recipe:
1 cup basil leaves - firmly packed
1/2 cup pecans
1/2 cup Parmesan cheese
4-5 cloves garlic (we really like garlic, feel free to use less)
2/3 cup olive oil
Place all ingredients into a blender or food processor and puree. Best after it has been sitting for a day or so.
Store in jar in refrigerator for a week or so. For longer storage put pesto in ice cube trays and freeze. When completely frozen remove from ice cube trays and put in zip lock bag.
The air will make the pesto turn brown so make sure that there is some oil floating on top. The oil will rise to cover the pesto, but if you notice it turning put a little oil on top of it.
Enjoy it on pizza, pasta, sandwiches, with crackers,
WARNING: Beware of jumping blender jars. When I was about halfway done scooping the pesto out of my blender the jar just jumped right out of my hand and shattered on the floor. I had no idea blender jars could jump!
ps: There is no finished product picture because although basil pesto is so very yummy, it's not so photgenic.
For more delicious recipes check out Tasty Tuesday and These Chicks Cooked