Last week we were in zucchini overload, this week I am in basil overload! As you may have read this spring, most of my herbs are in my deck on planters, because of our neighborhood deer. I have had a ton of success with my plants and have used them in various dishes all summer. I then went to my parent’s house for a beach weekend, and saw this:
You see it too, right? That comfy looking hammock? Ah, I settled in there for a good nap, and some good reading time. Just kidding..the BASIL!!! Such beautiful basil..must be the salt water that lets it grow so well. Either way, I asked my mom if I could have some (aka all) to make pesto. My adorable little nieces then helped me pick just about every leaf off of those plants (love them!), and I was set to make LOTS of pesto!
I have tried a bunch of recipes over the years, as well as the store-bought pesto….for me, I finally have the right mixture of cheese, garlic and pine nuts. Yum yum.
Mastering Mommy Brain’s Pesto
3 cups Basil, packed
3 cloves of garlic, peeled
4 tablespoons of pine nuts
1/2 cup of freshly grated parmesan cheese
1 cup of oil
Put all ingredients into a food processor, and blend until all ingredients are mixed well.
And that is IT. Seriously, measuring out 5 ingredients, and putting them all in a food processor. Just that easy!
The night I made the pesto, I did a pesto, shrimp, pasta, and cherry tomato dish. I also use it on sandwiches for a little “pop”…check out my pinterest “pesto” board for more fun recipes to try!
To freeze, you can put about 1 1/2 cups of pesto into freezer-friendly containers. Take them out and defrost right before you are ready to use them.