Pesto

We bought some basil starts and planted them in our garden, but they never grew. They also got chewed by some critters. It’s a shame, because I love basil… I got a big bunch at the farmers’ market last weekend and made pesto. I like to freeze 1/2 cup portions in small reused dairy tubs and keep it on hand for last-minute dinners – float the container in hot water for a few minutes and pretty soon it’s ready to stir into hot pasta or spread on sandwich bread or pizza dough. Add white-wine vinegar or lemon juice for instant salad dressing.

Pesto (makes 1 1/2 cup, enough for at least 3 meals)

1 large bunch fresh basil leaves, washed and torn into small pieces. (3-4 cups)
Optional: other herbs such as parsley, mint, or I’ve even used fennel fronds…

6 cloves garlic, crushed
1/4 c. pine nuts (I like to toast them in my toaster oven, brings out the flavor…)
1/2 c. grated Parmesan cheese
1 small lemon, zested and juiced
1/2 cup extra-virgin olive oil
Salt & pepper to taste

Put the ingredients in the order listed in a blender or food processor. Blend until fairly smooth. Now the challenging part – scraping as much of the glowing green goodness out of the container as you possibly can!

Store in the fridge for -4 days or freeze in small containers.