The other day, I made pesto from the last bits of basil in the garden. I do it a little differently than some others do. This recipe started from Taste of Home’s Basil Salmon Recipe, but I’ve changed it up quite a bit. For one thing, we don’t use pine nuts. We like more parmesan cheese. I’ve even tried cutting down the amount of oil used, but that one did not work. It takes it all.
Here’s what I do:
4-1/2 cups basil leaves
10 Tablespoons olive oil
5 teaspoons minced garlic
1 teaspoon pepper
1/2 teaspoon salt
2 teaspoons lemon juice
6 Tablespoons grated Parmesan cheese
Place all ingredients in food processor. Pulse until it is all incorporated together. Taste. Add more salt, pepper, cheese, etc. that you want, to taste. Freeze in an ice cube tray. Once frozen, pop the frozen cubes into a zip-top bag and keep in freezer until ready to use. Makes 1 ice cube tray full.
We use it on fish and chicken, in salad dressings and dips, and pasta the most. Ja’Ana and I love it!