Enjoy this summer herb all year long when you turn it into Pesto. Serve over pasta, pizza, on sandwiches, or on freshly cooked vegetables.
Ingredients
4 cups fresh basil leaves
⅔ cup extra virgin olive oil
6 Tablespoons walnuts (other nuts may be substituted)
6 garlic cloves
⅔ cup freshly grated parmesan cheese
Salt and pepper to taste
Instructions
Rinse basil and pat dry. Toast nuts in a dry skillet or in the oven until lightly browned. Combine the nuts and garlic in a food processor or blender and pulse until combined. Add the parmesan cheese, basil leaves and pulse until combined. Add olive oil in steady stream until smooth. Add salt and pepper to taste and blend.
Pour into freezer safe containers and pour a light coating of olive oil over the surface of the Pesto. Will keep in the freezer for up to one year.
Recipe by Baking and Eggs at https://bakingandeggs.com/2015/11/20/basil-pesto/