When our kids were young, we had certain summertime events that we all looked forward to. A trip to Six Flags or White Water, a hike along the Appalachian Trail, etc.
Times have changed since then and one of Michael’s and my favorite summer events is “PESTO DAY”!!
Our herb bed grows AMAZING basil!! Sadly no photos, but I was in a big hurry to harvest before it started raining….. AGAIN!!
But, after I had picked the basil and trimmed off all of the “bolt”, this was what we had to work with…..
While I started the task of picking and rinsing the leaves….
….Michael was getting everything else out and ready to go…..
We usually use Pine Nuts, but this year they were scarce, and the ones that I did find were WAY TOO expensive. So, walnuts it is!
After I rinse the leaves, the are spun…..
….and placed on a drainer to dry a bit more…..
THEN THE MAGIC HAPPENS!!!
Michael starts mixing up the batches in the food processor, adding basil, walnuts, garlic, salt and pepper…..
After a bit of a whiz, he adds Olive Oil until it has this wonderful, creamy texture….
Since he isn’t measuring anything, we pour all of the batches into one bowl so that any variations will even out…..
The final step is putting 3/4 cup in each of our freezer bags…..
And….voila…..
…..23 servings of Pesto, ready to be enjoyed all through the year!!
Dinner anyone???
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I can’t wait to try this year’s batch.
You can pick it up tomorrow!!
Frances, I am also a basil and pesto lover. I use raw cashews in mine, rather than pine nuts. It’s a tiny bit sweeter and much less expensive than pine nuts.
Typically I freeze roughly processed basil and olive oil in silicone muffin forms. Then, later in the year I thaw a muffin shape, add fresh cheese, garlic, salt and pepper, whirl it in the food processor and have very fresh tasting pesto. Consider it an option! Peace!
Wonderful idea Ruthann. Thank you so much for suggesting it!! We may try cashews next year. Pine Nuts are ridiculously expensive!!