AmaTierra's basil supply is off the charts this year - we are up to our elbows in organic basil plants in the garden and planning new recipes daily to put all of that fresh spicy yumminess to good use. If you're like us, and you find yourself with too much basil in the garden, you can make pesto to eat immediately, or freeze/put it into sterilized jars and keep for later! You'll need:
4C basil,
1/2 C olive oil,
1/2 cup pine nuts OR walnuts(cheaper) or peanuts,
1/2 cup of your favorite parmesan cheese
3-4 cloves garlic.
No salt needed, as the parmesan has enough
In food processor, chop garlic, add basil, olive oil & nuts, finally the cheese. Pesto is very rich! Use on pasta, pasta salad, in pita bread with tomato and mozzarella cheese, or as a sandwich spread or a dip for veggies. YUM!!!
Hint: when using on pasta or pasta salad, add more olive oil so the pesto goes further.
Buen Provecho from AmaTierra's Gardens (full of crazy basil!)
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