Basil Pesto

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While I am sad that summer is coming to end, I really enjoy picking the harvest from my garden.  There’s nothing like picking fresh vegetables and herbs from your backyard.  This year my basil plants did so well that I have been eating basil, fresh mozzarella and tomatoes almost every day!  I sometimes just pick the basil and leave it in a bowl in my kitchen because I love the aroma of it so much!

Making basil pesto and freezing it is really quite easy.  My kids really love it over pasta (they call it “green pasta!”)!

INGREDIENTS:

2 cups packed fresh basil leaves

2 cloves of garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper to tast

1/2 cup freshly grated Pecorino cheese

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DIRECTIONS:

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.  Add the olive oil and process until smooth.  Season with salt and pepper.  Transfer pesto to a large serving bowl and mix in the cheese.

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Mix it with pasta (and add grilled chicken) for an easy weeknight meal.

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Watching your carb intake?  Spread basil over grilled chicken or fish, and top with tomatoe and fresh mozzarella for a light and delicious lunch or dinner!  ENJOY!!!

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FREEZING PESTO TIP:  Pour pesto into ice cube tray and place in the freezer for 2 hours.  Remove frozen pesto cubes and store in resealable plastic bag for future use.  Pesto will last up to 3 months frozen.

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