Pesto
If ever there were a sauce that captures the warm and mellow beauty of summer for me, this one is it. When basil is plentiful, I make up huge batches of this and freeze it in ice cube trays, then keep the "pesto-cicles" in freezer bags for when I need to add a dash of summer to my day. This is another recipe from Jean Anderson whose cooking skills know no boundaries, in my opinion.
2 cups fresh basil leaves without stems
3/4 cup extra virgin olive oil
5 garlic cloves, peeled
2 Tbsp. pine nuts
2/3 cup freshly grated Parmesan cheese
salt
freshly ground black pepper
Combine all ingredients in food processor fitted with metal blade. Process until smooth. If pesto is not to be used immediately, place in a container and cover with
1/2- inch of olive oil. Seal tightly. Pesto may also be frozen in the same manner.
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