Can 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!