Pesto!

With summer in full swing, it’s time for all the fresh pesto we can handle! To fully take advantage of the fresh basil season, I present you with my pesto recipe!

If you have access to a lot of basil, I recommend doubling or tripling (or more!) this recipe. When in doubt, just know that it freezes very well – spoon into small freezer bags, push the air out, and seal.

This is great served over pasta, used as a pizza sauce, or just snarfed with a spoon or on crackers. We may be just a little addicted, here!

Pesto

5 cups fresh basil leaves, packed well
1 cup freshly grated Parmesan cheese
1 cup olive oil
1/2 cup pine nuts
8 garlic cloves, peeled and finely chopped

Blitz in a food processor until basil leaves are finely chopped. Transfer to an air tight container, store in fridge.

Note: pesto will darken/brown if exposed to air. If your container has a lot of head space, press some plastic wrap against the pesto before securing the lid.

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