Liz’s Homemade Pesto

There is something very peaceful about going out into the garden and picking organic, fresh vegetables. I have grown my own basil for years and am very much a fan of how simple it is to make and the many recipes you can use it in.  Pesto requires the freshest of ingredients for delicious Pesto you can use for pasta sauce, soup, stews and hundreds of  other recipes. My finished product is placed into small containers (two Tablespoons Each) labeled, then placed in the freezer for future uses. Also ice cube trays work well and is the right amount for most recipes.  Surprisingly basil freezes well and much healthier than store bought .I use my food processor and place the basil first, then the garlic and zest. When processing add the olive oil last and drizzle it slowly, as the olive oil can emulsify and become bitter. A pinch of salt and a splash of lemon juice will fix the bitterness.

Produce

3 cups     basil, washed and dried, slightly packed

4 to 6 cloves  fresh garlic cloves ( we like lots of garlic)

1 teaspoon lemon zest (optional)

1/4  to 1/3 Cup Olive Oil  (EVOO)

Optional:  1/4 Cup Pine nuts

This recipe originated from my Italian neighbor who taught me how to plant, grow and harvest basil 40 years ago. Thanks Katrina for teaching me so much about cooking from scratch.

The photos of this recipe and content above are copyright protected.

Bon Appetit from JUST AROUND THE BEND  ♥

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