Basil Pesto

Summer Staple.  After growing tons of basil over the summer, it’s become a ritual to pick all of the basil towards the end of August and make a huge batch of pesto.  It’s super simple and freezes really easily.  

Just throw the basil, nut of your choice (or no nut), parmesan cheese, salt, pepper, and garlic into the food processor.  As it’s blending, stream in the olive oil until it is all emulsified.

Then it should look like this.

YUM!

To freeze, put some plastic wrap in an ice cube tray and fill the wells with the pesto.  After it has frozen, pop it out and just store them in a baggie.  Perfect for throwing into a sauce to season, or a few defrosted make a sauce of their own. 

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