So my garden has blessed me with an abundance of basil this Summer. In fact I have three varieties! I love basil but Kevin hates it! So tonight after he left for work I decided to whip up a batch of pesto to toss in the freezer for future use.
I like to freeze my pesto in an ice cube tray then transfer to a freezer bag for storage. This method makes it easy for me to pull out as much or as little as I need.
4 cups of fresh basil leaves
1/2 cup pine nuts
1/2 cup fresh parmesan cheese
1/4 cup vegetable oil
1/4 cup olive oil
Juice from 1 lemon
Pinch of sea salt
2 cloves of garlic
I like to put the garlic through the food processor first and then add in the rest of the ingredients and process until smooth.
*note* I like to toast the pine nuts before I process them. This can be done in a couple of ways. These are pricey little nuts so be careful not to burn them! I just toast mine in my little non stick fry pan but in the oven would also work.
~As I mentioned pine nuts are very pricey so feel free to use walnuts or any other nut. I’ve made walnut pesto and it to was delicious.