Over the weekend, I cleared out one of my veggie beds to make room for Winter crops (leek! garlic!). My basil had gone a bit wild, so I thought it was a good time to save the seeds, take off the remaining leaves and make some basil pesto. It takes me a while to get through pesto, so I freeze it in ice-cube trays and once set, put them into a snap lock bag for future pasta sauces and pizza bases.
If you’d like to make your own batch, follow this classic and simple recipe:
3 cups basil leaves
1/3 cup extra virgin olive oil
1/3 cup pine nuts (toast them first, it gives them way more flavour)
3 garlic cloves (you can never have enough garlic, in my opinion)
1/2 cup grated parmesan
Salt and pepper
Put all of the ingredients into a food processor or blender and mix until smooth.