My little sundeck garden is flourishing. I came home from my trip and the basil looked like it had doubled in height and fullness. So, it's that time again...pesto. Mmmm. I do love the stuff. Fresh mozzarella cheese, tomatoes warm from the garden and some homemade bread - a perfect summer lunch.
I like to freeze this pesto in small containers. Once thawed I like to use it up fairly quickly. It's great for fresh flavour in the winter.
2 cups fresh basil leaves, packed, stems removed, washed and dried
1/2 cup olive oil
2 Tablespoons pine nuts (or almonds or walnuts)
2 cloves garlic
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese
Place the basil leaves, olive oil, pine nuts, garlic and salt in a blender. Process until smooth. Add Parmesan and blend again.
Note: 3 Tablespoons of softened butter can be added at the end to make a spread. Spread it over French or Italian bread, then broil until bubbly. Delectable!