This Garden Fresh Basil Pesto recipe is so simple and so delicious. Right now, before the weather changes, you will want to harvest your beautiful basil and make up a giant batch of pesto. It will keep in the refrigerator for a couple of weeks (if it lasts that long), or you can freeze it in ice cube trays and use little amounts later. (See below for more on freezing.)
- 2 to 3 cups of basil leaves
- 2 or 3 cloves of garlic
- about 1/2 cup of pine nuts
- olive oil (amount depends on the texture you desire – so more or less depending on how thick you want the pesto to be)
- approximately 1/2 cup grated quality Italian parmesan cheese
- Put basil leaves in a food processor with garlic, pine nuts, olive oil, and parmesan cheese, and YUM!
Note: If you intend to freeze some of the pesto in ice cube trays or small containers, this is easily done, and works very well. However, it is wise to omit the Parmesan cheese from the recipe, and add it when you thaw the pesto for use within a week or two.