Got lots of basil? Make some pesto.
Courtesy of Farmers' Almanac TV
Wondering what to do with all that fresh, leafy basil from our garden? My perfect pesto has lots of natural flavor and is a very easy, light summer meal that takes only minutes to assemble.
Here's how I do it:
The Garden Girl's Perfect Pesto Meal
4 cups fresh Genovese basil
6 cloves garlic (or 1 clove giant elephant garlic )
1/3 cup toasted pine nuts
3/4 cup grated Parmesan cheese
Juice of 1 lemon
1 cup extra-virgin olive oil
Salt and pepper to taste
Wash the basil gently in cool water, dry it lightly, and then chop it coarsely.
Combine the basil, garlic, pine nuts, Parmesan cheese, and fresh lemon juice in a blender. Pulse until the ingredients are mixed together. Add salt and pepper to taste. Mix again.
Remove the small cap in the lid and begin drizzling in the olive oil while the blender is running continuously. Add enough olive oil to bring the mixture to a creamy consistency.
Prepare the fresh pasta according to package directions. Top with freshly made pesto. Freeze any leftover pesto in an air-tight container. Even better, make enough pesto that you will have some to freeze for later use.