Women’s Independent Press

 

 

 

  

Well, the time has come to harvest the summer jewels!

   

Basil Pesto

 

 2 cups of fresh basil leaves (discard stems)           

 ½ cup of grated parmesan cheese

 ¾ cup of walnuts ( or 3/4 cup of pinenuts)

 2 garlic cloves

  1/3 cup Extra virgin olive oil

Mix  the  first four ingredients together in food processor until combined evenly. Then slowly add extra virgin olive oil. (Will use about 1/3 of a cup).

This recipe can be easily doubled or tripled.

Variations: Mix 1/3 to 1/4 cup of light whipping cream to make a creamy pesto sauce

                 Add cherry tomatoes that are halved into pesto.

Freezes well.  After I harvest my basil, I spend a morning making the pesto and freezing for later use.  In the midst of winter, nothing tastes better than a pita pizza with pesto, tomatoes and fresh mozzarella or  pesto over noodles and chicken.

 

 

 

Well the time has come to harvest the summer’s jewels!