facebook pixel image

pintrest link

homemade pestoCan there be any better use for homegrown basil than homemade pesto?

This recipe is the best we’ve found, coming from the Italian wife of a local farmer who grows a lot of basil.

With a handful of ingredients and a food processor you can make enough premium pesto to last all year. Just freeze it in ice cube trays and then dump the cubes into zip-close bags or vacuum seal your pesto in serving-sized bags.

2 cups fresh basil leaves
¼ Tbsp salt
1/2-1/3 cup pine nut or walnuts
6 garlic cloves
1/4-1/3 cup olive oil
1/4-1/3 cup parmesan cheese.

Put all ingredients in a food processor and process ’til smooth. Delicious with hot buttered pasta!