Basil Pesto

Even though I'm only about 3/4 unpacked, I've decided to take a trip with my mom to Denver to visit our good friends. We won't be able to go again until spring because of the snow. So off we go. I can finish unpacking while its snowing.

As I prepared to go and leave the Hardworking Husband behind, I needed to work on the plants a little. The basil was well beyond needing to be harvested. So I took the scissors to it. I decided since I didn't have a lot of time I would just make pesto and freeze it. It's a great way to use up basil and have it during the winter. I don't know if you know this, but pesto is expensive to buy in the store, but pretty cheap to make if you grow your own basil.

Basil Pesto

2 cups loosely packed basil leaves (stems off)

1/2 cup grated Parmesan cheese

2 cloves garlic

1/3 cup nuts (pine, almonds, walnuts or pecan)

1/2 cup oil (a little less if you want it thicker)

Salt to taste

Wash basil and pat dry. Put basil, cheese, garlic, & nuts in food processor. I mince my garlic before I add it just so there is no big clump of garlic. Turn on and combine ingredients. Drizzle in oil. My food processor has a little hole in the lid for drizzling oil. If yours doesn't, just drizzle through the feed tube. Once all oil is combined, scrape down sides and mix for a little longer. Remove lid and blade. Scrape out the pesto into a bowl, cover and refrigerate for later use. Or pour into ice cube tray and freeze for a few hours. Then remove and put into a ziplock bag and back into the freezer. It's a great way to have basil on hand without it going bad.

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