This summer has been a grand one for my herbs. I have thyme, rosemary, sage, tarragon, and my favorite – basil. I put in around 15 basil plants and they have grown like beasts! They shot up so much one week that I decided it was time to have a pesto making session.
I cut them back to about 12 inches high and came in with this armload to work on.
There was lots of washing to do!
Each batch calls for 4 packed cups of basil leaves. I ended up making 6 batches.
The pesto station.
Freshly processed pesto.
I put each batch in a bowl and covered it with plastic wrap. This keeps it from turning dark. I added each batch to the bowl and when I finished processing, I mixed them all together. This is so I would have a uniform flavor.
I then packaged the pesto into individual airtight bags of about 2/3 a cup each. This is what I usually need for a recipe. A little pesto goes a long way! The small bags went into a larger freezer bag for storage. It freezes very well and thaws in minutes.
Teri’s Basil Pesto
4 cups fresh basil leaves
1/3 cup EVOO
2/3 cup pine nuts
2 small cloves of garlic or 1 tsp chopped jar garlic
Juice from about 1/4 of a lemon
Salt and fresh ground pepper to taste
Put all ingredients in a food processor and process until smooth but still having some texture. Take a test taste to make sure it is to your liking. I don’t like a strong garlic flavor in my pesto so if you do, you’ll need to add more.
Also I don’t add the cheese that is in many recipes. If I want cheese I’ll add it when I use the pesto.