Uncle Steve, my bro, perfected his recipe over two decades of intense gardening, taste-testing and readjusting. Truthfully, he ate so much pesto over this time that he simply can’t even grow basil anymore. He’s done.
But his recipe lives on…
So here it is (you can thank me later):
UNCLE STEVE’S AMAZING PESTO RECIPE:
2 cups chopped basil
3/4 cup olive oil
3/4 cup parmesan cheese
1/2 cup pine nuts (or walnuts or parsley)
4 cloves garlic
1 tsp. salt
Blend in blender. That’s it! Add pesto to soups and recipes. Slather it on bread with a slice of fresh mozzarella, a slice of ripe tomato (yum!). And of course it’s a wonderful coating for pasta. If you have a ton of basil, you can spoon pesto that you won’t be using right away into freezer bags. It freezes perfectly.
Imagine having fresh pesto in the dead of winter. The fragrance of it filling your kitchen with summertime warmth…
And as a side note, if you have so many basil leaves on hand that there are even too many to convert ’em all into pesto, then just wash and pat dry these leaves and freeze them in bags. I always have some on my freezer door and pull out a few to drop into a homemade soup or sauce. A slice of summer at anytime.
Mangia! And enjoy.