1) There is too much Basil.
2) I love Pesto.
3) The rediscovered food processor.
2 Cups Packed Basil
1/4 C Extra Virgin Olive Oil, + 1-2 TBS if desired (texture is very personal)
1/4 C + 1 TBS Pine Nuts. (These can be lightly toasted if desired. they brown VERY fast)
2 LG gloves Garlic
1/4 C + 1-2 TBS freshly grated sharp cheese.
Blend Garlic and nuts in processor, add oil, Basil and cheese. Pulse to desired consistency.
Seriously. That's it. Best to use a spatuala.
Other recipes say this can be done with Walnuts or Pistachios. Not a Walnut fan.
Also it can be frozen for up to 3 months, if the cheese is not added and 2 TBS oil is layered on top.
I plan to try pistachios with lemon basil.
2) I love Pesto.
3) The rediscovered food processor.
2 Cups Packed Basil
1/4 C Extra Virgin Olive Oil, + 1-2 TBS if desired (texture is very personal)
1/4 C + 1 TBS Pine Nuts. (These can be lightly toasted if desired. they brown VERY fast)
2 LG gloves Garlic
1/4 C + 1-2 TBS freshly grated sharp cheese.
Blend Garlic and nuts in processor, add oil, Basil and cheese. Pulse to desired consistency.
Seriously. That's it. Best to use a spatuala.
Other recipes say this can be done with Walnuts or Pistachios. Not a Walnut fan.
Also it can be frozen for up to 3 months, if the cheese is not added and 2 TBS oil is layered on top.
I plan to try pistachios with lemon basil.
