With basil production booming, Dianne shares her pesto recipe:
2 cups basil leaves packed
4 cloves garlic
½ cup walnuts*
¾ cup Parmesan or similar grated hard Italian cheese
½ cup EVOO
Process basil and garlic, then add nuts, then add cheese, then add EVOO in a steady stream. Turn off after oil is incorporated, add salt and pepper. I omit the salt because the cheese is salty.
Store in frig with thin coat of olive oil on top in air-tight container for a week or more.
For keeping long term, spoon into quart freezer bags and flatten out. Put enough in each bag so that when flattened is no more than ¼ inch thick. Place flat in freezer. When ready to use just break off amount needed and return to freezer. Good on sandwiches, pizza, pasta and sauces.
*Pine nuts can also be used.
Great way to use up a bountiful basil crop. Make lots, cause you will enjoy it all winter.