In the Garden Today {Basil Pesto}

The first big harvest of basil came out of the garden today.

It's pungent aroma fills the kitchen.

This batch will be tonight's pesto.

 

To be spread upon this beautiful loaf of French bread, lightly toasted, of course.

 There was a slight dilemma - two varying recipes in my box.  How this occurred, I do not know.  Which is our favorite?  The only solution was to make two batches & do a taste test.

 

With the two batches made, we unanimously agreed that the one on the right {green bowl} definitely was the one.  You can see that the one on the right was a bit dry.  It also lacked the correct ratio of flavors.

So, here's our favorite Basil Pesto recipe:

2 C loosely packed fresh basil leaves, washed & dried

1/2 C Pine nuts {can also use walnuts or almonds}, lightly toasted.  

1/2 C fresh Parmesan cheese, shredded
1/2 C olive oil

3 large garlic cloves

1/8 tsp salt

While toasting the nuts, watch closely, they can burn very quickly.  Keep them stirred the whole time.

Yes, that's me using my beloved iron skillets on my ceramic cook top.  I refuse to forgo my skillets for the sake of my stove.  I love my iron cookware.  Besided, my stove has managed to survive the last five years, so...  just sayin'.  Anywho,

In food processor, process basil leaves slightly.  To that add the pine nuts, Parmesan, & garlic cloves.  Process until finely minced, as above.

 Slowly pour the olive oil into the processor while continuing to process the mixture.  Blend well.

 You should have a creamy consistency when done.

Our favorite way to eat it is on freshly toasted French bread.  But it's great used on pizza with fresh onions & feta cheese, or added to your favorite pasta.

 It kind of makes me do a happy dance! 

It's one of my favorite summer treats from the garden.

It freezes fabulously.  This is how I like to freeze mine so that I can squeeze out as much as I need.  Just place 1/8 C pesto {only small portions are needed for recipes} & drop it into the corner if a ziplock bag.  Twist the bag as above to keep it in place while it freezes.  You can use a twist tie to keep it in place if needed.  Your batch should make approx. 4-6 individual bags.

When you're ready to use, pull from freezer, let thaw {approx 1 hr.}, snip the tip of the baggie, & squeeze out as much as you need.

Pesto is very easy to make, yet so expensive if you purchase pre-packaged.  It also makes a great hostess gift!  I mean, who doesn't love pesto?

Enjoy!

Linking to it's so very cheri