Make Basil Pesto
I have previously posted a recipe for basil oregano pesto. Here is the basil only version for the purists who desire just the great flavor of fresh basil.
This is a great way to use all the fresh basil that will come from your garden. Remember that you can freeze pesto and use it as needed right from the freezer. I suggest freezing it in small portions suitable for a few days of cooking.
Remember that the quality of ingredients going in is very important.
12 oz Fresh basil leafs
2 oz Fresh peeled garlic
1 1/2 oz Lightly toasted pine nuts
1 1/4 oz Parmesan, Reggianito cheese
juice of 2 lemons
1/2 liter extra virgin olive oil
1/2 oz sea salt
1/4 fresh ground black pepper
Follow the directions as if you were making Basil Oregano pesto follow the link here.