3 cups basil
2-3 cloves garlic
1/4 cup Parmesan cheese
handful of walnuts or pine nuts
pinch of salt and pepper
1/4 cup olive oil
Put everything in a food processor, except the olive oil. When everything is chopped, pour a steady stream of olive oil while processor is running.
You can put the extra pesto in ice cube trays for future use. When frozen, pop them out and store in freezer bags. Perfect for mid winter blues when you want a taste of summer.
Another meal I like to make with our fresh basil is Caprese Salad. My recipe is easy, and if you have tomatoes in your garden, frugal as well!
Salt and Pepper
Slice tomatoes, spread on a plate. Add mozzarella and basil. Drizzle with olive oil. Top off with salt and pepper to taste. Delicious!