Every year when my basil starts overflowing, I pull out the food processor and prep as much pesto as I can for the rest of the year. My very first post on Faithful Provisions was my Harvesting Basil post where I first posted this recipe. To make it easy to pull out for recipes, I freeze it in ice cube trays, then dump them into a freezer bag to use later.
To keep the costs low, I use basil from my garden and I buy the other items in bulk at Costco. I get the Parmesan, pine nuts and olive oil in large quantities. I freeze the Parmesan and pine nuts (keeps them from turning rancid), because I get so much I can’t use it all before it will go bad.
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled
5 cups fresh basil leaves
1/2 cup toasted pine nuts
Salt and freshly ground black pepper
1/2 cup grated Parmesan
Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, Parmesan cheese, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.