When my basil plants (the only thing I can grow well; I’m just not such a green thumb) are huge, I make large batches of pesto. This year I ONLY planted basil and guess what? It’s hardly growing. The only plant I have (and I planted eight plants!) isn’t working. SO...I just bought some amazing basil from our local farmers’ market and I’m making pesto this week. I’m freezing it in ice cube trays for use all winter. If you live in California or East Jerusalem and can make good pesto with your own basil all winter, please know that I’m so jealous. As in my other recipes, there’s not garlic here -- but feel free to add a clove or two if you prefer it, and for the recipe page click here!
these pics have nothing to do with summer pesto except they are very Winter-ey photos, which we are storing up for now!
photo credit: Alexa Karen
Basic Pesto
Makes 2 cups
1 c parmesan cheese (I love Kirkland Signature Parmigiano Reggiano Aged 24 Months from Costco, in blocks)
2 c basil
1/2 c pine nuts or walnuts
1 c olive oil
1/4 t. salt
1 t. pepper
Garlic, optional
In a food processor, grate block of parmesan until course. Add basil and pulse until combined, then add pine nuts, salt, and pepper, and pulse again. Add olive oil while machine is running. Spoon this mixture into ice cube trays, freeze, then pop into plastic bags for use during the long winter.
A note on the cheese: I remove waxy rind from the block of cheese before grinding in food processor. I then cut the block into small 1 inch blocks and toss into the food processor and grind until fine. I'm sorry if you don't have a food processor -- it's essential for this recipe, so please borrow one if you don't own one!