One of my favorite summer herbs is basil. It is so easy to grow and it smells so good! This year I have three basil plants in the garden. I like to grow a large quantity so that I can make homemade basil pesto and freeze it. Pesto can be added to so many recipes to add a burst of flavor!
Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup Parmesan-Reggiano or Romano cheese (omit if freezing)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts, chopped
3 garlic cloves, minced
Wash and pat dry basil leaves. Pour 1/4 cup olive oil in bottom of blender. Add in half of the basil leaves, garlic and chopped nuts. Pulse the blender a few times. Add the remaining basil leaves and olive oil. Pulse the blender again until mixed.
If you are using the pesto fresh, add in the cheese and pulse. If you are freezing the pesto, omit the cheese. Add the cheese after the pesto is defrosted and you are ready to use it.
Tips
- If you are freezing the pesto, place it in ice cube trays and then freeze. Once solid, remove from the trays and place in freezer bags.
- It doesn’t take long for pesto to defrost- no need to plan way in advance to use it!
- I have also used the pesto cubes without the cheese and it still tastes wonderful.
Make sure to check out the rest of my easy recipes!
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I love basil too! I actually let mine go to seed a couple of years ago and this year, it is literally 200 plants. LOL! I am digging them up and giving them to my sister and mom as well. Planting basil with your peas can help keep the bugs off your peas I have heard, so I am going to give it a try!