04 October 2009

fresh harvest: basil

garden season was pretty crappy this year, but still managed to get a few yields of sweet basil. last harvest turned into a batch of pesto (which kind of looks like a bowl full of discombobulated peas, but tastes nothing like it).

pesto alla genovese is usually made with genovese basil, but the sweet basil variety is similar in flavour so an adequate substitute. adequate, i say, because i don't think i've had genovese basil before.

pesto alla genovese

makes about 2 cups

6 cups loosely packed basil
2/3 cup pine nuts (toast them lightly and let them cool, if you like)
8 garlic cloves
1/3 to 1/2 cup grated parmesan
salt and pepper to taste
1/2 cup olive oil

process everything except the olive oil until the mixture is well ground together.

note: if you want to freeze this, you might want to omit the cheese until you thaw it out, but it should freeze fine with the cheese.


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