Pesto seems to be on everybody’s mind during these hot summer days. OK, not everybody – but in the last week I stumbled across a bunch of different recipes on the blogs and web sites I frequent. Even my grocery store put out a pesto How-To video.
Coincidentally, the basil plants in our garden needed topping, so I decided to go ahead and join the pesto-making multitude. Frozen pesto is the best way of preserving the flavor of fresh basil into the cooler months.
In addition to basil I picked a few other fresh herbs in the garden. We are starting to harvest our garlic, but this was also a great opportunity to use up some of what’s left of last year’s garlic. The 2012 crop stored really well. Yes, cloves now all have a little green center or beginnings of a shoot; but you can remove that and they are still perfectly good.
Here’s the list of ingredients I ended up with:
- basil – a lot
- parsley – some
- lemon thyme – a little
- lime juice
- salt, pepper
- olive oil – lots
- garlic – lots
- almonds, skinned
I leave out the cheese when I plan to freeze the pesto. Supposedly cheese doesn’t freeze too well, so we just grate it fresh when we’re ready to eat.
Do you have a favorite pesto flavor combination?