This is a great way of using up basil, if it grows in your garden. Every summer I plant basil in the garden, and make my own pesto. I freeze some for use during the year, and it is a burst of melody, reminding one of the warm summer months.
- Fresh Basil leaves – 2 cups, packed
- Almonds, blanched – 1/2 cup
- Garlic – 2 cloves
- Olive oil – about 1/2 cup
- Salt and pepper to taste
- Freshly grated parmesan cheese – 1 cup
- Wash and drain basil leaves.
- Peel and chop garlic.
- Put the almonds and garlic in the blender. Pulse till finely puréed.
- Now add the rest of the ingredients to the blender, and blend till you get a smooth purée.Check for taste, adding more salt, if necessary.
You can now bottle the pesto and put it in the refrigerator. It will last for about 2 weeks this way.Cover the pesto with a thin layer of olive oil. This will prevent it from oxidising, and going ‘off’.If you are storing the pesto in the freezer, do not add the cheese while preparing it, as cheese does not freeze well.