Basil Pesto

A couple of weeks ago the temperature plummeted dangerously close to freezing. While the tomato and green pepper plants survived the near frost, the herbs were barely clinging on to life. We rushed the herbs we use most frequently inside and slowly warmed them. All the herbs were thriving 48 hours later except for the basil which was as dead as doornail. I felt extremely bummed, for I had big plans for the basil. After hearing my sad tale, a coworker brought me a 5 gallon bucket packed full of fresh, healthy, 4 foot tall basil plants! Her basil plot resides next to her brick house which she feels is the reason they survived the frost. Originally, "my big plans" were to dry the basil and mix it in with the sun-dried tomatoes. However now since I had such a large amount I decided to make some pesto!

This was my first time making pesto and because it was so easy and not all that time consuming I can't wait to make some more!

Step one- Pick all the healthy green leaves (big or small pick them all). Do you have any leaves with a brown spot? Just tear the bad spot off and keep the healthy green part. Discard the stems, and flowers.

Check out all the tall basil plants in the background!

All the basil!!!

Step two- Wash the basil under cold water

Step three- Gather remaining ingredients

- Minced garlic
- EXTRA VIRGIN olive oil
- Pine nuts
- Lemon juice

Step four-In a food processor or blender, chop the following ingredients:

              - 1/4 cup pine nuts
              - 3 garlic cloves
              - 1 tablespoon lemon juice
              - 1/4 cup olive oil








Step five- In small batch, add a total of two cups packed basil (REALLY pack as much basil as you can in each cup!)

Step six- Blend until mixture forms a thick paste













Step seven- Spoon into ice cube trays and freeze until harden (less than an hour).














Step eight- Remove from ice cube trays and divide into freezer bags. When ready to use remove desired amount of pesto from bag and thaw.

*Optional Add in desired amount of grated Parmesan cheese. (entire recipe calls for 1/4 cup)

**** Basil pesto will last 3-6 months in the freezer****

**** Pesto will last about one week in the refrigerator****

****Do NOT freeze pesto with cheese added. Cheese does not freeze well!****

Step nine- ENJOY!