Just finished mixing up a nice batch of pesto

[yellowdogintexas]

A friend gave me a huge bundle of basil and I had everything in the house I needed to make a nice batch of pesto.

I didn't use all the basil, but didn't have any more cheese so I did a second smaller batch with garlic and olive oil. I'll freeze that in ice cube tray for adding to sauces.

[RealityCheque]

1. Post the

Recipe. My hydroponic basil is going insane. I need to d something with it!

[Pantagruel]

2. Get a clean jar just big enough to hold all the pesto base

Pulse garlic with some salt, then add basil and pulse to a chunky ,leafy, paste like slurry.
Put in jar, push down to remove all air. Add olive oil to cover, should appear as a layer of deep green with 1/4-1/2 inch of oil on top. Wait 2 hours, replace any oil that may have penetrated. Cover tightly.
Air is the enemy here. Oil is the sealant. Later, spoon out desired amount of basil mix and replace oil as necessary to seal.
THEN you add fresh cheese and ground pignoli or other nuts just before using on pasta or in soups or sauces. Keeps cheese and nuts from going "off".
Refrigerated pesto base should last at least 2-3 months and retain a fresh taste.

Ciao

[yellowdogintexas]

3. this method is interesting. Mine was somewhat different

Process everything but the oil then add the oil in a stream while the machine is running.

I used 2 cups of basil, 3/4 cups cheese, 1/2 cups nuts (walnuts) 2 cloves garlic and some salt & pepper. I processed the basil, garlic, walnuts then added the cheese which was shaved not grated and processed that. Added oil last.

I will freeze most of this in small amounts, but use some for at least one batch of pesto right away

[Pobeka]

5. That's my recipe too. LEAVE THE NUTS/CHEESE OUT, until time to serve.

But alas, we never have enough to save for a long time, because it is quickly consumed

But, it's not a problem -- pot of basil indoors by the window -- grow light in the winter -- just trim off each stem, leaving a few leaves on each stem and they will happily grow back all winter long. With some water and fertilizer, this hasn't failed us for over twenty years.

Also, I use a LOT of basil, beautiful green color on the pasta.

[Pantagruel]

4. The pesto base

I outlined has the added benefit of not needing freezing and it preserves the bright green basil color under the oil for longer than you would believe.