Pesto is such a staple in my cooking, and with my basil growing out of control it is the perfect time to make a batch and trim my herbs back.
I usually try to make a large batch of basil at a time, and then freeze cubes of it for use later on. In the refrigerator it will last a couple weeks, but frozen it can last several months. I put my extra pesto into little ice cube trays and then store the cubes until I need some for a dish. Pull one out, throw it into the sauce pan, and voila! Instant awesomeness.
The Shopping List:
- 2-3 oz fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1/2 cup olive oil
- 1/4 teaspoon sea salt
- juice of one small lemon
- 1 garlic clove
In a food processor or blender, combine all ingredients and pulse. If you like the texture, particularly of the pine nuts to be a little bit more noticeable, give them a few less pulses. If you are like me and want it all smooth, just blend that little bugger until it is yelping for glory.
A pesto's happy yelp is a very important step in this recipe.