Pesto

Nick and I LOVE pesto. 

If we had to choose one pasta sauce to eat for the rest of our lives, it'd probably be pesto.

We're apart of a local community garden and they have a section in the greenhouse that has many gigantic basil plants.  Well, what can you do with a buttload of basil?!  MAKE PESTO!

Here's what you need (for about 2 1/2 servings of it - and by servings I mean pasta servings):

     ► 3 cups of Basil leaves
     ► 6 Tbsp. of pine nuts (we used cashews, but you can use walnuts, hazelnuts, etc.)
     ► 2-4 cloves of garlic  
     ► 3/4 tsp of sea salt 
     ► Dash of pepper
     ► 6 Tbsp. of olive oil

Throw everything into a food processor (a blender works, too) and let it go!

Make sure to scrape the sides down while it's going so you don't get any surprise chunks of garlic or basil.

 

Serve right away (on a pasta or even pizza) or make loads of it and freeze it in ziploc bags.  If you do freeze it, add a little extra olive oil to the bag to help it thaw faster and not solidify as much. 

We put enough for one meal of pesto pasta in each bag.  If you squish it down to make it flat, it freezes incredibly small in the freezer and doesn't take up a lot of space.

Fresh pesto is also amazing as a dip with Crostini or a nice baguette!

Enjoy!

Linking up with Angi!