More Fun with Basil

Mindy here, and my basil plant has been growing like crazy. So I asked myself, "What are you going to do with all that basil?" I mean, I can't eat bruschetta every day.

Or can I?

Hmm....

No, I can't. Too much bread.

So I'm at the grocery the other day, reaching for a jar of pesto when it hit me. I could make my own pesto.

I came home and harvested a good bunch of the leaves. I needed two "packed" cups. I soaked them in water for a few minutes to kill anything that might have decided to take up residence on the plant. Flash flood. They never knew what hit them.

Then I strained and rinsed a couple more times before throwing them into my salad spinner to eek out all the water. This worked wonderfully, I might add.

Now for the rest of the ingredients.

• 2 cloves of garlic
• 1/4 cup pine nuts (love these things)
• 2/3 cup extra virgin olive oil, divided
• salt and pepper

Combine the basil, garlic, and pine nuts in a food processor. Doesn't this look pretty?

Pulse until coarsely chopped.

Add 1/2 cup of the oil and process until fully incorporated and smooth. Season to taste with salt and pepper.

I wish you could smell this.

Now if I were using this right away, I'd add the rest of the oil and 1/2 cup of freshly grated parmesean cheese. But since this is for later, I put it into an air-tight container, drizzle the remaining oil over the top and put it in the freezer. It'll keep for up to three months. Great for those quickie meals. When I'm ready to use it, I simply thaw, stir in the freshly grated cheese, and toss with some warm pasta. Maybe top with some chicken breast or shrimp, tomatoes, a few capers....

Easy peasy.

And good for you, too.

Don't you just love summer and all the fresh fruits and veggies? I especially like when I can pick it right from my backyard. Which is limited, but farmer's markets are the next best thing.

What's your favorite way to use fresh basil?