If you’re anything like me, you’re wondering what to do with all of that basil in your garden.
First you need to gather together your ingredients — you probably already have them in your house.
Put in all in the food processor and chop till smoothish.
Note: If you are freezing some of it, don’t put the cheese in. Small deli tubs or small plastic bags hold the perfect amount — I fill the ziploc bag, flatten it, label it, and put it on a tray to freeze flat for easy storage. Add the cheese when you defrost the pesto.
Boil up some whole wheat pasta, put the fresh pesto on top and garnish with fresh tomato, more cheese, and basil leaves. It’s an easy, healthy, and yummy meal.
There are many recipes for basil pesto on the internet. Here’s Food Network’s version, which I use often.
This version from And Then She Snapped does not use olive oil, which is what I did in the these photos. If you’re trying to save a few fat calories in your day, you can do pesto without the oil, but it’s better with it.
To me, basil pesto is addictive.
Once I crack open the fresh container, I use it in everything — try it on your scrambled eggs or omelette, on your sandwich as a seasoning, or on your steamed veggies. You can season fish with it, and even use it as a base for a pizza.
P.S. I used to own this cookbook and it’s missing. Did I lend it to you?