This year I did get around to planting basil in one of my new replacement raised bed stock tanks. The new containers have worked out well. I use this recipe and a freeze the ready-made pesto in old Tupperware containers used for making and freezing hamburgers. Once frozen I remove them and seal them into food saver packets.
Pesto Recipe
- 2 cups fresh basil leaves (packed)
- 1/4 cup grated Parmesan cheese
- 1/2 cup Olive oil
- 3 Tbs pine nuts or walnuts
- 3 garlic cloves (finely minced)
- Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
- Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
- Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.
- Remove 1/2 cup of the cooking liquid before draining the pasta. Toss pasta immediately with the pesto sauce and the reserved cooking liquid. Serve at once with additional cheese, if desired.