Wednesday, August 18, 2010


We have a lot of basil so if you would like some to make pesto, bring a bucket or cut off milk jug to stuff full. It freezes so easily, and stores that fresh basil flavor into winter.

Basil Pesto

Recipe courtesy Food Network Kitchens with additions by Patrice

Prep Time:
15 min
1 cup


  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts, raw or toasted
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Parmesan or Romano Cheese


Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing or storing in the refrigerator, transfer to an air-tight container and drizzle remaining oil over the top. Use within 3-4 days or Freeze for up to 3 months. (I've had it remain good for a year!) Thaw and stir in cheese.

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