Thursday, July 16, 2009

Fresh Basil Pesto

Fresh Basil Pesto

The garden basil is growing well. Although I only have six plants this year, I have been able to harvest enough to make some pesto and put it in the freezer for winter use. I hope my pesto plants continue to grow abundantly so I can make more. Last year this recipe was such a success that we ran out well before winter was over.

* 1 1/2 cups fresh basil
* 1/3 cup olive oil
* 1 cup pine nuts (or walnuts)
* 5 cloves garlic
* 1/3 cup nutritional yeast
* 3/4 teaspoon salt

Place all ingredients in a food processor and blend until nuts are ground. Don't overprocess, as some texture is desired. Add more salt to taste if necessary.

Divide into 1/4 or 1/3 cup portions and place in small jelly jars or zip-lock bags. Freeze until ready to use. When ready for a meal, allow to thaw partially and add to cooked pasta.

For variety, add about 1/2 cup sun-dried tomatoes.


La Tea Dah said...

This recipe freezes well for winter use!

Debra said...

Thanks for the recipe. I have some basil growing!

La Tea Dah said...

Debra, give your basil lots of sunshine! I have six plants in my garden --- and bought three more for pots. I've been enjoying making pesto and freezing it this year. We'll eat it all winter and will run out several months before we want to! LOL!

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