Summer in a jar

I love pesto – it is one of my favorite things.  So delicious and so versatile.  If you follow blog, you know that I put pesto on pizza, I stuff chicken breasts with it, I top tomato slices with it and grill them and the list goes on.  (I could eat it out of the jar with a spoon but I try not to make a habit of it.)  It is so easy to make and freezes beautifully.  We harvested 8 cups of basil on Saturday from our herb garden and quadrupled the recipe below.   There is a small jar of basil in the fridge and a big jar in the freezer and tonight is pasta with pesto.

Pesto

  • 2 cups of basil, rinsed and dried
  • 1/2 cup olive oil
  • 2 TB pine nuts
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 grated Parmesan cheese
Combine basil, olive oil, pine nuts, garlic and salt in a blender or food processor.  Blend until smooth.  Pour into a bowl and combine with cheese.  Refrigerate or freeze until ready to use.  Pictures below are our basil plants, the pureed mix in the blender and the finished product.   (I’m cheating and showing you pictures that I originally blogged two summers ago!).
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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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