Bring on the summer herbs!
One of our favorite things to do in the summer is to grow our own herbs. We use them when we cook and to create some fun seasonal cocktails. Basil is a fantastic herb to grow in an outdoor pot. We harvest it a few times a year to make fresh pesto and then freeze the rest to enjoy during the winter months.
Here is our favorite recipe for basil pesto, straight out of The Joy of Cooking. This recipe makes one cup of pesto.
Combine in a food processor and process to a rough paste:
2 cups loosely packed basil leaves
1⁄2 cup grated Parmesan
1⁄3 cup pine nuts
2 medium garlic cloves, peeled
With the machine running, slowly add:
1⁄2 cup olive oil, or as needed
If the pesto seems dry (it should be a thick paste), add a little more olive oil. Season to taste with:
Salt and black pepper
Pour your desired amount of pesto on top of warm pasta or spaghetti squash and you have a delicious dish.
If you're freezing it, pour the pesto in an ice cube tray, cover and freeze. Once frozen, put the frozen pesto cubes into a freezer zip-lock bag and re-freeze until you are ready to use them. Enjoy the taste of summer all year long!