You may remember, our first visit to the farmers market resulted in some lettuce a couple herbs. We bought basil, parsley, and cilantro. I’ve since learned that cilantro goes to seed quickly and the best way to have cilantro all season is to plant another after the first one sprouts, over and over. In any case, our cilantro went to seed pretty quick, and the basil… well, the basil pretty much exploded.
We decided to pick it all, because the beetles were starting to eat it faster than we were using it. And what else do you make with a whole lot of basil other than pesto sauce, of course! We started with this general recipe, but Brian always makes some modifications, so here’s what we ended up with (we did it 2-1/2 times since we had so much basil!). All you have to do is use a food processor to mix it all together:
- 2 cups basil leaves
- 3/4 cup parmesan (freshly grated is worth every bit of effort, though we didn’t for this set)
- 3/4 cup olive oil
- 1/4 cup pine nuts
- 3 garlic cloves (we used the fresh in the jar kind, liberally since we love garlic)
- pepper and salt to taste
Mmm… that’s a lot of garlic!
Of course, you have to taste test it.
Perfect pesto! The whole process took maybe 15 minutes.
This made a lot of pesto. We used some fresh, and froze 3 bags of the rest. I suppose that means we have to share with family…
Pesto with penne and grilled chicken.