I went to the local farmer’s market the other day before football practice and bought all the basil I could find. My friend’s mother gave me more basil and away I went. I made three big batches of pesto for this winter – I spent a total of 3.00 on pesto. Buying basil in the winter almost bankrupts me, but since my oldest loves pesto, I always buy it. Now, with my stash in the freezer, I am ready!
I made the pesto and put it in a zip lock bag. I then used the Foodsaver to vacuum seal it. It should stay fresh for a while. Here is the recipe I used.
Pesto Sauce from Food Network
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Yield: about 1 1/2 cups