Pesto Time

Since I recently finished the last batch of pesto that I froze last fall I decided it was time to make some more. I plant different types of basil including Genovese, Mammoth and Serrata, all of which work great in pesto.

Recipe for Pesto

4 cups fresh basil leaves minced

5 cloves of garlic minced

1/2 teaspoon salt

1/4 cup minced pine nuts

1/2 cup shredded Parmesan cheese

3/4 cup olive oil

Mix the ingredients thoroughly. Then I freeze the pesto in small portions by using a muffin tin. Eventually these will be put in freezer bags.

So, if you are like me and like your pesto, that is the number one reason to plant both basil and garlic in your garden. There is nothing like it!