We had a wedding shower for some good friends in our backyard last weekend. The weather had just started to cool down a little, right in time for the gathering in our backyard. That was extremely lucky, seeing as it is now reaching 95°F again during the days and I sweat just walking from my front door to my car. But Lee and I worked to get the backyard just right – mowed the lawn (twice), cleaned up the brush around the edges, and of course had to get my herb garden all ready for their debut! I watered them and trimmed them, all the while thinking “geez there is so much stuff here I need to use it before fall hits (if it ever does…).” So the next day I made a big batch of basil pesto. What better way to use up loads and loads of fresh basil?
This basil pesto is a classic – lots of fresh basil, freshly grated parmesan, whole garlic, olive oil and pine nuts. A good basil pesto is so simple that you don’t even have to think twice about it. Store it in the fridge all week to throw on top of your sandwich, scramble with your eggs, or drizzle on top of chicken, steak, pizza, heck anything (except maybe ice cream?). But then again, I won’t judge a pesto ice cream…. Also you can freeze it and use for much later (see my notes below for freezing tips).
Anyways, just make it before your summer comes to an end.
4 cups basil leaves, stems removed
1 cup grated parmesan cheese
4 tablespoons pine nuts
3-4 cloves garlic
3/4 cup olive oil
- Combine basil, parmesan, pine nuts and garlic in a food processor and blend until everything is minced and well combined.
- Slowly drizzle in olive oil while continuing to blend.
- Enjoy immediately, store in the fridge for 1 week or in the freezer for up to 4 months.*