I love the color of basil. It is so green and refreshing.
Here I am collecting the ingredients. I'm peeling garlic and roasting the pine nuts. I even have a glass of lavender lemonade to keep me cool.
I love the color of pesto and the lemon juice makes it extra green and vibrant. Thank you Brigette.
All made and ready for the freezer. I put it in ice cube trays and when it's frozen I put it in a ziploc bag and defrost when I want an easy dinner. So easy and so yummy when basil season is over.
My recipe for Perfect Pesto. (I have no idea where I got the recipe but I have used if for years).
This makes about 2 cups.
4 cups basil washed and dried
4-8 cloves garlic minced
1 cup toasted pine nuts (I always toast my own)
1 c good olive oil (if you use the 1 lemon juiced then use 1/2 cup of oil)
1 cup freshly grated parmesan (I grate my own cheese, not pre grated stuff)
Put basil, garlic, nuts, and lemon juice in a food processor and pulse until finely chopped. Add the olive oil slowly until creamy. If it's not creamy enough add a little more oil. Add cheese and pulse until mixed together. Add a little kosher salt (no table salt please).
I also make a pesto from Arugula. I'll be posting about that later. Really good with linquine and shrimp.
Have a great evening and Bon Appetit!!