During the summer months, Anna and I grow basil for the primary purpose of making fresh pesto. It isn’t hard to make fresh pesto. There are only a handful of ingredients, but because there are so few ingredients it is critical to focus on the quality of what you have. That probably explains why we have so many basil plants growing.
Before the end of the summer, we picked the remaining basil and made a huge batch of this pesto, spooned it into ice cube trays, and froze it . We’ve been using it bit by bit in pastas and stews. It’s a little taste of summer in the mid of winter!
- 2 cups fresh basil
- 3-4 garlic cloves, peeled
- 3 tablespoons of pine nuts or walnuts
- ¼ cup grated parmesan
- 3 tablespoons grated pecorino romano
- ½ cup extra virgin olive oil
- kosher salt and freshly ground black pepper, to taste
- Using a food processor, combine the basil, garlic, and pine nuts and pulse about six to eight times. The basil, garlic, and pine nuts should be nicely combined. Add the parmesan and pecorino and pulse a few more times until the mixture is well incorporated. With the food processor on, add the olive oil in a stream until the pesto turns creamy and the oil is well incorporated. Turn off the food processor, and add salt and pepper to taste. Give the food processor another whirl, and if more seasoning is required, add more, as necessary.
- Store in a mason jar up to a week, covering with a small layer of extra virgin olive oil. This lasts for a week to ten days. Alternatively, you can freeze in an ice cube tray and store in a plastic freezer proof bag as necessary.
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