It happens every summer…or winter I suppose. I start in the green house in March with these little tiny Basil seeds…
they are so itty bitty I end up planting way too many.
When they grow I find plenty of nooks and crannies for them to grow in the garden and then this time of year I am swimming in beautiful Genovese Basil. So I get to work on big old batches of pesto to freeze and share at the Santa Fe Harvest Swap, (yes it is happening again this fall folks, more details later!!!)
I usually start with about 1 1/2 lbs Basil, a dozen head of garlic, four cups almonds, four cups olive oil, and a handful of salt. This much will get you about a case of half pint jars of pesto. It isn’t hard, just takes a few time consuming steps- like peeling a ton of garlic, and plucking off a ton of Basil stems.
Along the way I figured out an average head of garlic equals about 1/4 minced garlic- which is enough for one batch– yes I like garlic!!
To make these batches affordable I use Almonds instead of pine nuts, and I soak them over night before hand to get even more bang for my buck ( they expand a little when soaked)
The making is easy once you have everything prepped and ready, (this can take days!!)
For one Batch ( 3 half pint jars)
Fill the Cuisinart with
4 cups of basil leaves (That means filled to the brim and pushed down a couple times)
I pulse the Cuisinart a couple of times and add
1 cup of Olive Oil on top and pulse till a nice green paste
Then I add a
1/4 cup minced garlic (run through the cuisinart earlier)
1 Cup soaked Almonds
Before you finish taste it!! Some garlic is much stronger than others as is Basil so make sure you like it before you go freezing a ton of it!!
Blend until nice a creamy and fill up half pint jars leaving a little room at the top for a layer of olive oil ( this keeps it green)
This amount will make 3 Half pint jars
Do this four times and you will have a case of pesto which you can freeze and eat throughout the year!
***Remember this is a Rough Guide- I can barely follow a recipe much less write one, but so many of you have asked how I make my pesto over the years, so there you have it!