Food: Fresh Pesto

My affection for pesto began several years ago when one of my sweet friends brought me real Italian pesto - all the way from Italy. I've bought it in the store before. It's pretty good. But I knew I had to try making my own someday. So I did last week. It was amazing. My hubby and I were talking the other day about "Why have we not had a garden and also grown fresh herbs every summer before now?!" My basil plants are still out of control and I can't keep up with keeping them harvested. So, I found a recipe in my canning magazine for pesto - perfect to use up all of this amazing basil.

I changed it up a little bit, added extra freshly-grated parmesan and used walnuts instead of pine nuts. I also cut the recipe in half so I wouldn't use all of my basil at one time (I know, I said I needed to use it, but the idea of completely using up all of it at once...). You can freeze this yummy-ness for up to 3 months. Perfect to take the summer taste into the fall months.

Homemade Fresh Pesto (adapted from Better Homes and Gardens Canning Magazine)

1-1/2 cups firmly packed fresh basil leaves

1/3 cup walnuts

2/3 cup fresh grated parmesan cheese

1/4 cup extra virgin olive oil

3 cloves garlic

1/4 tsp. salt

1/8 tsp. ground black pepper

In a food processor, combine all ingredients and pulse until nearly smooth. Stop and scrape the sides as necessary.

Place in airtight container and store in refrigerator for up to two days.

I planned on using mine right away or freezing it. You can place 2 Tbsp. in a ice cube tray and freeze them. Then place in a freezer safe container and you have individual portions ready to go :)