Garden Fresh Pesto

Pesto is a great way to use your garden fresh basil. The more you cut basil the more the plants will produce for you. I make pesto all summer long and freeze it to use all winter long. 

Garden Fresh Pesto

3 cups fresh basil leaves

3 (or more) fresh garlic cloves

1/3 cup pine nuts (can sub. walnuts)

1/3 cup quality olive oil

1/3 cup finely grated parmesan cheese (not kraft)

salt to taste

 Place the basil leaves and garlic cloves in a food processor and mince well.  Add the nuts and continue to blend until the nuts are ground.  Keep machine running and drizzle in the olive oil.  Add in the parmesan cheese.  Transfer to a bowl and season with salt to taste.

I love to toss this with fresh thin spaghetti noodles, especially when freshly made.  In the winter, I thaw out the frozen pesto and add to my marina sauces and I always mix the pesto in with my noodles (even if I am doing an alfredo sauce). It also is great to spread on french bread.  I get garden fresh goodness all winter long :)