The basil in our garden has been doing so well, especially after I thought it died when I transplanted the seedlings. The Red Ruben basil is the farthest behind, and I haven’t used any of it yet, but I have a few ideas flying around of what to do with it.
Today, I made pesto out of the Lettuce Leaf basil. My goal is to freeze enough pesto this summer to last us for the year. We only use pesto occasionally, but I love to top fish, especially salmon, with pesto and then broil it. We also use it on chicken breasts, occasionally on pasta, and I recently saw a recipe for a potato salad made with pesto that I want to try. Oh, and I almost forgot- I like to use pesto on my pizza, the top it with fresh tomatoes and mozzarella slices. That’s the best pizza! A few jars of pesto should be enough to last us the year, and I got two jars (about 1 cup each, by doubling the recipe) today. I used traditional pine nuts in this pesto, but I’m looking forward to experimenting with other pesto recipes as the basil season goes on. Today I was lucky enough to have some garlic that Chris and Melissa gave us from their garden. I don’t add any cheese to this recipe, because I’m making it to freeze. However, if you’re using it right away, you can stir in up to 1/2 cup of parmesan cheese after adding the olive oil.
Traditional Basil Pesto
- 3 cups packed basil leaves, washed and dried
- 2 cloves of garlic, coarsely chopped
- 1/4 cup of pine nuts
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup extra virgin olive oil
Pulse all ingredients except olive oil in food processor. Drizzle in 1/2 cup olive oil with the processor on to combine. Transfer to a jar, then top with 1-2 Tbsp olive oil to keep the pesto from turning brown. Screw on the lid and freeze. Makes about 1 cup.