I LOVE basil!!! It's my favorite herb and we grow enough to last through the winter...maybe?

The basil is grown in a 4 X 8 foot raised bed. We have been eating a little of it in salads, sandwiches and other dishes, but the big harvest is now here!

The basil is mostly made into Pesto and frozen. Here's the recipe:

Basic Garden Pesto
Pesto is one of my all-time favorite foods and reminds me that sunny summers are just around the corner. I really like to have enough in the freezer to use until the next summer harvest. It freezes really well and can be frozen with or without the nuts and cheese added. I usually add them at serving time.
Pesto is great on toast, added to minestrone soup, topping for baked potatoes, on grilled or baked chicken or fish, atop steamed vegetables or our family favorite; sautéed vegetables and chicken, pesto on top of steaming hot whole grain pasta. Pass the Parmesan, please.
6 cloves of garlic
2 cups fresh basil leaves
1/3 cup good quality olive oil
1 tsp. salt
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese
1/4 cup raw sunflower seeds, pinenuts or walnuts, finely chopped
In a food processor combine all the ingredients except the cheese and nuts. Process the mixture in short bursts until it is smooth. It should not be soupy. If it is too oily, you can add more basil. If it’s too dry add a little more oil. Scrape down the sides as you work. Transfer the mixture to a bowl and stir in parmesan cheese and nuts. Place in a covered container and chill. It will last up to a week in the refrigerator.

Tonight we had Pesto with Sauteed zucchini and summer squash. So Yummy!!!

Having Pesto in the freezer makes for a very quick dinner. Because the pesto has olive oil in it, it doesn't freeze completely solid. So you can take what you want out of the ziplock bag. Or if it is frozen hard, you can partially thaw it out quickly.


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