This summer was an exceptional summer in the garden. I ended up with a large harvest of fresh basil. After making caprese salads, marinara sauce and Oven-dried tomato spread, I still had bunches of it left over.
It was time to make pesto. This simple Italian sauce is the perfect way to take a large amount of fresh herbs and consolidate them into a small container that can be stored in the freezer until you are ready to use it.
Makes: 2 1/2 Cups
3 Large Cloves Garlic
1 tsp Kosher Salt
1/2 Cup Pine Nuts
2 Cups Shredded Parmesan Cheese
4 Cups Packed Fresh Basil
1 Cup Olive Oil
Wash basil thoroughly in cold water and place on a towel to dry.
Secure the lid and run the food processor until the basil is about half chopped. At this point start adding the olive oil in a thin stream until all the basil is chopped finely and sauce is emulsified.