Returned from a wonderful two and a half week holiday in England and
Wales only to find my gardens completely consumed by weeds. The task that lay ahead looked daunting, but after liberating
the intended plants from the intruders I discovered a glorious crop of basil in prime harvest condition. The first batch
of pesto is now in the freezer and when winter winds blow I need only thaw a container of this delicacy to enjoy summer all
Cut basil about 2" from ground level so it will continue growing for future
Fill the sink
with cold water and submerge the stems and leave to thoroughly clean
Place leaves only in salad spinner and discard the stems
Stuff food processor
with leaves and 2 cloves of peeled garlic
Add a good quality olive oil and process to an oily paste consistency
Add more leaves
and olive oil and process to machine capacity
Add coarse salt (sparingly), Parmesan and/or romano cheese and
Pulse briefly to blend.
Spoon into freezer containers and top with a thin layer of olive oil.
This is so good mixed with pasta alone,
but even better with shrimp,
sautéed peppers and mushrooms.