Here in Baltimore, the basil in my garden is beginning to lose it’s green. Before winter sets in and summer is no more, I like to make a large batch of pesto. That way, in the cold of winter, I can savor a little taste of summer.
Don’t be intimidated if you’ve never made it, it’s not hard. Just get out your blender or food processor. Grab some basil, olive oil, nuts…most recipes call for pine nuts, but we have used walnuts and pecans too…garlic, Parmesan cheese and salt and pepper.
Click here for a great recipe from Epicurious. Store your pesto in an airtight container (with a layer of oil poured on top, to keep from turning brown) in the fridge for 1 week. Or, freeze it in freezer bags in usable portions, for future (i.e. middle of winter) use.
