Basil!
The scent of summer…
With the recent hot days, our basil has been growing like crazy. Time for a major harvest and a pesto-making session!
Pesto
Remove basil leaves from stems. Wash and spin to dry.
4 cups packed basil leaves
1 cup olive oil
2 cloves garlic
1 cup grated parmesan cheese’
1/4 cup toasted pine nuts
In the bowl of a food processor, pulse the basil and garlic with a little of the olive oil to finely chop. Drizzle in the remaining oil until blended then add the cheese and pine nuts and pulse a few times to blend. You may add additional olive oil to obtain desired consistency. Put in jars and float a little olive oil on top to cover. Use within 1-2 weeks or freeze for longer storage.
