What do you do with a bumper crop of basil and fresh garlic? ... You add pine nuts and olive oil and make pesto. This is quick and easy and keeps well in the refrigerator and freezer. Just think about what to use it on ... chicken, pasta, a garnish in soup. Let your taste buds run wild on this one. And, come winter, when you're knee deep in snow and dreaming of summer, pull it out of the freezer and drift back to summer. ENJOY!
Helpful Tips -- For years I could never get the same amount of basil leaves when measuring packed basil leaves. It is best to measure by weight for this recipe; it provides more consistent results. Also, the better the olive oil, the better the pesto. Garlic can be mild or hot, adjust as you like.
2 cups (4 ounces) fresh basil leaves, packed
1/2 cup olive oil
1/3 cup pine nuts
3-4 cloves garlic, minced
salt & pepper to taste
Place the basil leaves in the food processor and pulse a few times to chop. Add the pine nuts and garlic and chop until the mixture resembles course salt. With the motor running slowly add the olive oil until you get a thick paste. Season with salt and pepper to taste.
Pesto is concentrated and goes a long way. Divide pesto evenly between two small containers. Pesto will keep for about a week in the refrigerator or it can be frozen.