I've talked about our pesto recipe many times in the blog so I thought I would post it now in case anyone has leftover basil this season. This is the second recipe we've tried and we enjoy it more than our first one by Lydia Bastianich. It comes from Food Network.
2 cups packed fresh basil leaves
2 cloves garlie
1/4 cup pine nuts
2/3 cup extra virgin olive oil
Kosher salt and freshly ground pepper to taste
1/2 cup grated parmesan cheese
Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
At this point freeze it.
If using immediately, add all the remaining oil and pulse until smooth. Transfer pesto to a large serving bowl and mix in the cheese.
That's it. Add it to your favorite pasta. How easy is that. We have six batches in the freezer so we'll be able to satisfy our cravings for a few months. Hopefully until the new season of basil.