Summer is basil season. If you’re lucky enough to have an herb garden, and your basil is growing like mine, you might wonder what to do with all that green goodness.
There are a lot of options available. One of my personal favorites – making pesto. With the amount of basil growing this summer, we’ll have enough to last us through the winter. Bonus! In the video below I walk you through the (quick) process of making basic basic pesto. Scroll down the page for a list of ingredients and a few tips. Enjoy!
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Below is the list of ingredients/amounts used in the video above. Adjust accordingly!
6 cups Basil
4+ Garlic Cloves (or to taste)
6 tsp Lemon Juice (fresh if possible)
9 T Extra Virgin Olive Oil
6 T Parmesan Cheese
5 T Pine Nuts
Food processor or blender
I like to put all the ingredients into my food processor at one time and process, adding more ingredients as needed to taste. You can also use a blender if a food processor isn’t available.
Use: Pesto is great as a dip, a sauce or a sandwich spread.
Storage: If I’m not using it right away I freeze the pesto in ice cube trays, making it easy to use all year long, taking only as much as I need. See video below if you’re not sure what I mean.
In the video I’m making pesto with basil cut fresh from our garden. No garden? No problem, you can buy a basil plant or fresh leaves from the grocery store.
Do you make pesto? What’s your favorite way to eat it?
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