It is official harvest season from neighborhood gardens! All the posts I am seeing on social media confirm certain vegetables and herbs are ripe for the picking! Pun intended.
My favorite use of basil is to make a paste instead of a pesto. For one thing, not adding nuts or cheese makes my paste easier and safer to freeze, then use later. Secondly, less fat driven ingredients. If I add anything, I sprinkle pecorino or parmesan cheese to the dish at the end.
Also, I cannot believe I have not posted this recipe before. Been making this for over 20 years! You will need a food processor, fyi.
Ingredients
Basil from garden
Garlic clove(s), minced
Juice and zest of a large lemon
Quality olive oil
Directions
Destem the basil you have on hand. If you have 4 cups of packed leaves, I recommend no more than 3 garlic cloves unless you are a garlic nut. 2 tablespoons of fresh lemon juice and 1 teaspoon of lemon zest. Put those three ingredients in a food processor and pulse about 4-5 times. Next, drizzle olive oil in the chute and pulse until you have a fine paste.
Spoon into a 4oz mason jar. For doubling this recipe and if you will use the pesto often enough, use a 6oz mason jar and float olive oil on top before you refrigerate. Spoon out what you need for a recipe and float more olive oil after each use.
Bon Appétit!
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