Basil Pesto Recipe

One of the best varieties to use is sweet basil which may be used fresh or frozen.

Since pinching the buds off so your basil plant doesn't go to seed, and harvesting the leaves each week encourages busy growth, it's fun to make this basil pesto recipe as much as every week. Freeze any leftovers in ice cube trays in order to keep yourself well stocked.

If you do want to freeze your pesto, the book Encyclopedia of Herb Gardening suggest you leave the garlic out until you're ready to use it since garlic may become bitter after a few months.

To harvest leaves for your pesto, simply harvest about two handfuls of stems preferably in the cool of the morning or evening when the essential oils are at their highest, wash, pat dry, and take the leaves off the stem.

Basil Pesto Recipe

5 cloves garlic, peeled and sliced
1/4 cup pine nuts (be sure they are fresh)
4 cups basil leaves
salt to taste (optional)
1/2 cup freshly grated Parmesan cheese
3/4 cup olive oil

Directions: Place the ingredients in a food processor in the order given, processing lightly after each addition. Slowly add oil, blending all ingredients well.

Store in tightly covered containers in the refrigerator for 3 or 4 days; or freeze for up to 3 months.

So many ways to use your pesto!

Of course, it's great when served over pasta. Also,the book The Herb Society of America's Essential Guide to Growing and Cooking With Herbs suggest using it as a sauce for grilled or roasted fish and vegetables.

In the same book, they also suggest mixing your basil pesto recipe with an equal amount of sour cream (or for less calories plain yogurt) and using it as a dip for fresh vegetables. How yummy!

Learn more about cooking with basil here.

Visit Amazon.com to find books on cooking with herbs

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