I went to the garden today and all I could see was a sea of basil.
So I picked it.
And I washed it.
And I put it in the food processor with other delicious things.
and parmesan cheese
and a couple or twenty cloves of garlic
and olive oil.
Oh, hello there. My winter's supply of pesto.
So I stored it.
And I froze it.
And I felt satisifed.
For at least ten seconds, before I started contemplating what I'm going to freeze next.
Tomorrow I'll show you the corn my mom and I put up. I'm on a roll.
12 cups of fresh basil leaves, packed
1 1/2 cups of pine nuts, toasted
2 heads of garlic (about 20 cloves), peeled
2 tsp salt
2 tsp pepper
2 1/2 cups parmesan cheese
2 1/4 cups extra-virgin olive oil
Pulse all ingredients in the food processor until finely chopped and mixed well. Refrigerate immediately in an air-tight container.
If freezing, scoop pesto into plastic freezer bags and freeze. (I used one cup of pesto per freezer bag.) This will keep about 6-8 months in the freezer.
Makes about 7 cups of pesto.