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.
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Pesto Recipe
Servings 4
Calories 57 kcal
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.
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