Ok time for my second harvest of basil so that means pesto sauce!
The first thing I do is toast almonds 6 minutes each side. I use almonds because they are less expensive than pine nuts and they taste amazing. Once they cool off, pulse them in the blender until finely processed.
Next, add your garlic and Parmesan and pulse together for a minute.
Ok, now we are ready to add our basil leaves.
Pulse this for 30 seconds, then scrape the sides down, add some olive oil, and repeat until you have the consistency you desire.
If not using right away (toss it with some pasta and you’re in heaven!), place in a nice glass jar, top with a thin layer of olive oil, and place in the fridge. It won’t last long because someone in the house will find it.
Even after making pesto, I still had 4 cups of packed basil leaves to preserve! Here’s how you can enjoy the taste of fresh basil all year.
I blend up 4 packed cups of basil leaves with 1/2 cup EVOI. Then place zip lock sandwich baggies in a container of some sort to make it easy and pour into each baggie.
Lay flat and press all air out.
Freeze just like it is – nice and flat. Now it’s ready for the next batch of basil or you can use a partial amount of it for soups, sandwiches, tossing with pasta, or whatever you choose, all year long. You can also freeze with melted butter instead of olive oil, giving you other options.
I hope you make some pesto this summer. Add some heirloom tomatoes, fresh mozzarella and a balsamic glaze and you are living large.
The Baker's Dad 