Every year we put in a garden. And every year, the bounty is a tad lopsided.
This year, we grew the heck out of basil.
The Italian side of me was thrilled, especially since I’d just returned from a trip to the motherland with a recipe for Pesto alla Genovese from the hills above Cinque Terre.
- 100g (5 cups) basil – leaves washed and dried
- 50g (3.5 TBL) Parmesan or Pecorino cheese
- 30g (2 TBL) pine nuts or walnuts
- 1/2 cup olive oil (good quality)
- clove of garlic
- salt to taste
Put all ingredients in a mixer, blend to a smooth cream. Serve immediately OR pour into freezer-safe container, top with thin film of olive oil and freeze. To defrost, chop and mash with spoon and add in extra virgin olive oil.