While your garden is abundant with basil it’s a great time to make pesto and it is really easy to do and it stores wonderfully in the freezer. Since I don’t know how much basil you have I can’t tell you how much oil you will need…just add the oil until the mixer is the consistency you like…I tend to make it on the thick side as you can always add more oil or pasta water when you use it.
- fresh basil
- 3 to 4 cloves of garlic
- parmesan cheese
- olive oil
- lemon juice
- salt and pepper
- Combine all the ingredients in a food processor.
- Portion into serving sizes in Ziploc bags and freeze.