Basil Pesto

I know it might seem silly to be so excited over growing a little basil, but seriously friends-truth be told:  I'm not much of a gardener, I'm a novice cook, and I have a big, big love for food.  Basil gets me excited because it's all ours.  And, becomes of Thom's attention to detail and constant container-garden-maintenence  we have a bountiful crop this year.

Time to make the pesto.  {It's been on my must-make list for a couple of years}

It couldn't be any easier:  a few ingredients, some olive oil, a food processor, and  we're good to go.

After some research I decided to quickly blanch the basil leaves in boiling water for about 30 seconds and then transfer the leaves to iced water to retain and heighten their lovely green color.  After their bath, I patted dry and they're ready for pesto-making!

Basil Pesto

2 cups fresh basil leaves, packed

2 cloves garlic

2 tablespoons fresh lemon juice

1/2 cup walnuts

1/2 cup parmesan cheese {I used a medium quality shredded from the local grocer}

salt & pepper to taste

1/2 cup extra-virgin olive oil

In the bowl of a food processor, add basil leaves, garlic, walnuts, and lemon juice.  Salt and Pepper.  Pulse a few times to chop.  Scrape down sides of bowl and return lid.  With motor running, drizzle in olive oil.  I poured slowly and stopped a few times to check consistency and I used just under the 1/2 cup of oil.  When desired consistency is reached, throw in the parmesan and pulse once or twice to lightly chop cheese.

This can be refrigerated, tightly sealed, for up to two days.  Or, you can freeze!  Prepare pesto but don't add the cheese.  Freeze in ice cube trays until solid.  Store pesto cubes in a freezer bag.  When you want them, just remove from freezer, thaw, and add your cheese!  

Sooooo....I have one batch made for pesto pizza tonight {I'll report back tomorrow on how that  turns out} and I have another batch chillin' in the freezer.  

I couldn't be any more pleased today :)