When my basil plants (the only thing I can grow well; I’m just not 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 many of my other recipes, there’s no garlic here—but feel free to add a clove or two if you prefer it!
This recipe is vegetarian and gluten-free.
Basic Pesto
1 cup parmesan cheese (I love Kirkland Signature Parmigiano Reggiano Aged 24 Months from Costco, in blocks)
2 cups basil
½ cup pine nuts or walnuts
1 cup olive oil
¼ teaspoon salt
1 teaspoon pepper
Garlic (optional)
In a food processor, grate block of parmesan until coarse.
Add basil and pulse until combined, then add pine nuts, salt, and pepper, and pulse again.
Add olive oil while the machine is running.
Spoon this mixture into ice cube trays, freeze, then pop into plastic bags for use during the long winter.
Find more great food recipes in my second book, Lark Parties! #livinglark
