The tiny, sweet basil plants I put in the ground in early May have gone crazy with all the rain we’ve had this summer in Richmond! The basil in this basket is only one of my three plants!
I visited my little sister Angela’s house last week and she made us a grilled cheese panini with sliced tomatoes and basil…that she had purchased from the store. The sandwich was amazing (I need a panini maker) but I did remind her that I have tons of basil growing and next time to have me bring some over 🙂
I had enough basil to make 3 batches of this recipe. I washed the basil on the stems and then I placed the picked leaves in a colander as I was working. Some recipes call for the leaves to be dried first but I didn’t find this step necessary.
I was able to freeze 11 one half cup containers of pesto for later use!
Classic Basil Pesto
- 2 1/2 cups basil, packed
- 3 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup EVOO
- 1/2 cup Parmigiano-Reggiano, shredded
- 1 heaping teaspoon kosher salt
- freshly cracked black pepper
- In a high powered blender place basil, garlic and pine nuts. Stream in EVOO while blender is on low setting. I had to turn off the blender and scrape down the sides a couple of times to help it along. Once blended add in cheese, salt and pepper and blend until just combined.