We just got back from vacation, and I found myself under a mound of post-vacation laundry, housework and an out-of-control garden. Did I do the laundry? Heck no! I did think about my garden and later found myself in the kitchen, wearing my favorite apron, sipping a glass of wine, listening to Ministry very loudly (is there really any other way?) and making homemade pesto with herbs from my garden. It was the perfect way to unwind from a long, hot day.
I ended up with a stocked freezer, that is how out-of-control my garden had gotten while I was away. I did a pesto experiment last season, and tried different methods of preserving it. I found that simply filling up small, 1/2 cup tupperware/gladware containers and tossing them in the freezer was the easiest. There didn’t seem to be any loss of taste, and I used them all throughout last winter.
Here is my pesto recipe. It is so easy to make, there is no reason to ever buy pesto in the store again.
- 2 cups of fresh Basil
- 1/4 cup of toasted pine nuts
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic
- about 1/4 cup of extra virgin olive oil
- juice of 1/2 lemon
- salt and pepper to taste
- Put your basil, nuts, garlic, lemon juice, salt and pepper in a food processor and chop.
- While the food processor is running on its lowest setting, drizzle the olive oil in.
- Stir in the cheese
I also make a thyme pesto where I substitute the basil with thyme and parsley and use walnuts instead of pine nuts. It is very tasty on fish and chicken.