Pesto in a Pinch
This recipe uses walnuts instead of expensive pine nuts. It's a delicious alternative to authentic pesto and is a great way to preserve fresh basil for the winter.
5 cups fresh basil (Heritage Harvest Farm product)
4 garlic cloves
1/3 cup walnuts
6 tablespoons olive oil
1/2 cup parmesan cheese
1 teaspoon lime (or lemon) juice
1. Get out the food processor from your pantry or closet and dust it off.
2. Toss the garlic cloves, walnuts, cheese and 1 cup of basil leaves into the processor. Add oil and lime juice. Flip the switch to on and it's go, baby, go until a smooth paste forms.
3. Shut off the processor and add the remaining basil. Switch it on again until all the basil is chopped and incorporated into the pesto paste.
4. Spoon pesto into a clean ice cube tray and pop it into the freezer. In a few hours, your pesto should be frozen and you can remove the pesto cubes from the tray. Toss the cubes into a freezer bag, and you're done.
When you want homemade pesto in January, simply thaw out your required amount and enjoy!