These days I have an abundance of fresh basil leaves. I don’t have much of a green thumb but basil plants and I somehow get along really well. And so I am trying not to let this wonderful aromatic herb go to waste by making some basil pesto. It is quick and easy to make and, although I have not tried it myself, I have read that pesto also can be made using walnuts, unsalted cashews, almonds, pistachios and even sunflower seeds. Besides using pesto on your pasta, it can also be used as a sandwich spread, baked into bread, add a little to your soup or marinara sauce for extra flavor. Today I am freezing mine by dropping spoonfuls into an ice cube tray. Once frozen, I pop them out of the tray and into a freezer bag for later use. Enjoy!
Basil Pesto (makes approx 1 cup)
2 cups packed basil leaves
1-2 large garlic cloves
60 grams pine nuts
1/2 cup reggiano parmesan cheese, shredded and loosely packed
1/4 cup extra virgin olive oil
lemon juice, a big squeeze
salt to taste, a pinch
Place basil leaves, garlic, pine nuts and cheese into a food processor and pulse until coarsely chopped. While the food processor is running, add olive oil and lemon juice. Scraping down sides, process until desired consistency. Add salt to taste.
Source: My Danish Kitchen