I could eat something covered in pesto any day of the week. And it is so easy to make. You can easily add pesto to pasta or on top of toast, and it is so yummy. Yesterday, my hubby and I were very busy in the kitchen. We received lots of organic basil from our CSA and used it all for pesto. Pesto also freezes really well. We froze 12 servings for the winter months.
Other than making pesto, we also made refrigerator pickles and canned 5 jars of spicy dill pickles. This was our first year making canned pickles so I look forward to tasting them. I hate doing all of this preserving on an already hot day, but we had no choice.
Here is my favorite pesto recipe.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano Cheese (Do not add pesto you plan to freeze. You will add it after you thaw it.)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
2 medium sized garlic cloves
salt and freshly ground black pepper
1. Wash basil well and remove as much water as possible and place in food processor. Add pine nuts and pulse a few times in the food processor. Add garlic, pulse a few more times.
2. Slowly drizzle the olive oil while the food processor is on. Turn off the processor, and scrape down the sides with a spatula. Add the grated cheese and pulse until blended. Add salt and pepper to taste.
3. If you won’t be using the pesto right away, stir in a few drops of lime juice.
4. Serve as you wish.