Happy October!
Today I made my last batch of pesto. Basil does not like when it gets cold, and if you have some planted, you may notice it is getting some dark spots. If you still have nice basil, make pesto before it frosts. My recipe is:
2-3 cups packed basil leaves, 3 cloves garlic, 1/3 cup pine nuts, 1/2 cup Parmesan or Romano grated cheese and 1/2 cup olive oil.
Place all but the olive oil into a food processor and pulse several times to get leaves nuts, and garlic broken up. Add a little pepper, I don’t add salt. While the food processor is running, pour olive oil in, in a steady stream. Pesto can be stored in an airtight container for one week. Place plastic wrap on the surface of the pesto so it doesn’t turn brown. I also freeze in ice cube trays, then place in a freezer bag. When you need a cube or two, they thaw quickly.
