A basil explosion has taken place in my garden. This heat that we are experiencing in the “fall” here in California is pro-longing our summer harvest. I harvest baskets full of this stuff. So what does one do when your garden is rampant with all sorts of basil! Well, you make pesto of course.
Bring out the food processor and throw a handfuls of basil and pine nuts into a food processor with a garlic clove. Add a handful of really good Parmesan and some freshly squeezed lemon juice and some zest. Yes, lemon! The lemon brightens and makes the pesto lighter. Bring out the best olive oil and drizzle over the fragrant and bright pesto.
Because of our bountiful bushes I was able to whip up a hefty batch leaving me enough pesto to fill up three mason jars. I’m lucky I know. I am thinking of freezing it and making more pesto to take advantage of the bountiful harvest before it’s gone for the winter. So far we have eaten it, marinated with it, explored the world of sandwiches, turned it into an appetizer, shared with friends, and ate it with warm pasta.
- 2 C. fresh basil leave
- 1/4 C. extra virgin olive oil
- 1/4C. pine nuts, toasted (or walnuts)
- 1/2C. grated Parmesan cheese
- 1 large garlic clove, minced 1/2 lemon zest and a squeeze of juice
- Dash of fresh pepper