Tuesday, July 10, 2012

Fruits of the Garden's Labour

Another recipe for that summer goodness.  The garden is flourishing, and the basil is plentiful with all of this warmth and sunshine.  Make this recipe and have the goodness of homegrown basil for months to come.  This is tried and true and you can substitute swiss chard if you have too much of that.
Basil Pesto



2-1/2 cups (625 mL) packed fresh basil leaves

1/2 cup (125 mL) grated Parmesan cheese

1/3 cup (75 mL) pine nuts

1/4 tsp (1 mL) each salt and pepper

1/2 cup (125 mL) extra-virgin olive oil

2 cloves garlic, minced

Preparation:

In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add 1/3 cup (75 mL) of the oil in thin steady stream. Stir in garlic. Divide among four 4-oz (125 mL) airtight jars; top with remaining oil. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 6 months.)




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