Basil Pesto
5 comments » 
This spring I planted an herb garden and the whole thing is being over run by basil! Not a bad thing mind you, when you can whip up a batch of pesto lickety split. For this batch, I added a bit to my hamburger mixture for grilled burgers, then put a spoonful on top as well and they were simply delicious! The rest, I put into ice cube trays, froze and then put into freezer bags for later...
Basil Pesto
Ingredients:
2 cups packed fresh basil leaves
3 cloves garlic
1/3 cup pine nuts (toasted, if you like)
2/3 cup extra-virgin olive oil
Salt and pepper-to taste
1/2 cup grated Parmesan cheeseDirections:
Combine the basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Slowly stream in the olive oil, while pulsing, until fully incorporated. Add the Parmesan cheese and pulse about 10 times. Remove from the processor and put into a mixing bowl, season with salt and pepper to taste.
*To freeze, stop before adding the Parmesan cheese, then add this when you thaw it out the next time
This is my best friend’s favorite pesto…..lots of basil & pine nuts. What a great idea to freeze it in cubes….I have to remember that:)
anniebakes replied: — July 12th, 2012 @ 2:53 am
as always, thank you for visiting!
Fresh basil is so wonderful! Isn’t it fun making it too? Glad you’re enjoying your garden Anne! BTW, in answering your question that you left in your comment: yes, I think that mozzarella is perfectly fine to substitute for goat/feta cheese for the watermelon salad. PS: my venture on WordPress has been slow . . . slow . . . slow going. I have no earthly idea on how to get it to take off (and it sure wasn’t and isn’t cheap)!
Dear Annie, To have your garden run over with fresh basil is such a blessing.
I think putting this in and on a burger is wonderful and so very tasty.
Blessings dear. Catherine xo
anniebakes replied: — July 16th, 2012 @ 3:05 am
it is not a bad thing that’s for sure!