I love pesto and every summer I get really excited why I start to see basil pop up in our garden and at the farmer's markets.
I love to make pesto in big batches and freeze it in ice cube trays for easy use when fresh basil is expensive and making a batch is not economical (or very good for that matter). The frozen pesto is perfect to share outside the growing season and gives a happy reminder of the warm weather of summer.
This recipe is really easy and had been my go-to method for about 5 years. Each time I am produced with excellent results and delicious pesto. Pesto is fantastic over pasta, as a marinade for the grill, on bread.....the list goes on and on....
We are currently in Door County and enjoying our time together. Tomorrow our good friends are coming for the day and a trip the The Farm, the beach and for dinner!
See you all next week!
2 cups packed basil leaves
1/8 cup pine nuts
2 fresh garlic cloves
1 tsp fresh lemon zest
1 Tbl fresh lemon juice
1/4 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 tsp salt
1/4 tsp black pepper
Toast the pine nuts in a pan for 4-5 minutes over medium heat until lightly golden. Remove and cool before preparing in the pesto.
In the food processor, add the basil, Parmesan, toasted pine nuts, garlic, lemon zest, lemon juice, salt and pepper.
Secure the lid and add the oil as you process the pesto until it is smooth.
Remove from food processor and store in an airtight container or freeze. Yields about a cup of pesto.
Labels: Famer's Market, italian, vegetarian