"To have nothing but Sweet Herbs, and those only choice ones too, and every kind its bed by itself."
-Desiderius Erasmus
Basil in early June 2010
I planted so much basil this year and I am being rewarded with plenty to make my own pesto. I store this in small jars that I have recycled. You can freeze it at this point, but be sure to use freezer safe glass or plastic containers. You can purchase freezer safe jars at many supermarkets.
Here is the recipe I have used for many years. Not sure where I found it, but it is perfect every time. I added the addition of Lemon zest because I like the flavor and also this will keep your basil green.
Basil Pesto Sauce
4 cups tightly packed fresh Basil leaves (all stems removed)
1/2 cup Extra Virgin Olive Oil
2 Garlic cloves, crushed
1/2 teaspoon fresh Lemon Zest
6 sprigs fresh Parsley, (leaves only stems removed)
Sea Salt and ground Pepper to taste
1/4 cup Pine Nuts, Walnuts, or Almonds
1/2 cup freshly grated Parmesan or Romano Cheese
Wash the Parsley and Basil leaves in cool water, spin until very dry in a salad spinner or use paper towels. Place leaves in a food processor. Add Oil, Garlic, Lemon Zest, Sea Salt, Pepper, and Nuts. Pulse blend until all is chopped, stopping to scrape down sides. Add the grated Parmesan and give a few quick pulses to blend. Refrigerate in airtight container. Makes about 1 1/2 to 2 cups of pesto.
( From the seeds planted in May) Washed Basil Leaves
Leaves Dried in Salad Spinner
Have your ingredients ready to go
Pesto should look like this when processed
small amount of oil will remain on top
Ready for refrigerator or freezer
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