Fresh Basil = Fresh Pesto

With Summer comes a whole array of delicious goodies.  Basil is but one.  As soon as this delicious herb begins to bloom, I stockpile for winter.  Yes, that's what I said.  I'm already preparing for the earth to hibernate..but enjoying the summer prep process.  Not that I'm wishing away the Summer, on the contrary, I am preparing to bring my favorite summer items to my not-so-favorite season.

I have several indoor basil plants for a quick grab and I love to have a few mason jars filled with either a plain chopped basil and olive oil as a ready-to-go pasta sauce base and a prepped pesto sauce.  Whether I'm setting up a marinara sauce (or gravy) or wanting some of that fresh pesto, It's ready to go!  My freezer stash is packed up in 2 cup portions, sealed and labelled.  That way, I know I'll have my most beloved herb to last me until the next growing season.

Pesto Sauce

1/2 cup pine nuts

9-10 cloves of garlic

5-6 cups of fresh basil

1 tsp salt

1 tsp pepper

1-1/2 cups extra virgin olive oil

1 cup of grated Parmesan cheese

Rinse off your basil in a colander.  In your food processor add all ingredients except the olive oil.  Pulse down until the mixture is finely chopped.  With the food processor on, add your olive oil down the pour spout.  Puree and viola!   Yummy, pesto!

Mix it in a pasta dish, add grilled chicken, kalamata olives and a diced tomato and you've got yourself one tasty meal!!!