Since our basil is sprouting uncontrollably (straight from the veggie patch), we’ve decided to make batches of pesto to devour immediately, and freeze for cooler weather. Some of our favourite ways to eat (aside from tossed with whole wheat pasta) include: mashed with avocado and spread on toast, drizzled over goat cheese and served as part of a cheese tray, and layered with fresh tomatoes and buffalo mozzarella for the ultimate Caprese salad. Heaven.
2 cups freshly picked basil leaves
3 cloves garlic, peeled and crushed
1/3 cup lightly toasted pine nuts
3/4 cup grated Parmesan
Course salt and freshly ground black pepper, to taste
2/3 cup good quality olive oil
Combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
*Store in an airtight container in the refrigerator, or freeze for up to three months.