It’s the end of our growing season here in New England. Our basil has grown wild, and the harvest was abundant. After dehydrating about 2 years worth of basil, I still had it coming out of my ears. The solution? Pesto.
Pesto is easy to make and a little goes a long way. Freeze in ice cube trays for just the right amount for most sandwiches and pasta dishes.
An easy homemade pesto for eating fresh or freezing.
Ingredients
- 2 cups fresh basil, packed (and I do mean packed until you can't fit anymore in)
- 1/2 cup + 2 Tablespoons olive oil
- 1/3 cup parmesan cheese, grated
- 1/2 cup pine nuts
- 3 medium cloves garlic, crushed
- 1/4 teaspoon real salt
Instructions
- In a food processor, add basil and pine nuts. Pulse until basil is finely chopped.
- Add oil, parmesan cheese, pine nuts, garlic, and salt. Process on high until you have a creamy pesto, scraping sides as needed (while machine is off!).
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.simplefoody.org/homemade-pesto/Want our latest articles and recipes delivered to your mailbox? Subscribe to SimpleFoody by e-mail. Want more inspiration and encouragement, join our Facebook Community.
The post Homemade Pesto appeared first on Simple Foody.
