Here in Alaska, we're at the prime of harvesting a bounty of garden produce, and that includes the many herbs that grow quickly in our Midnight Sun environment. For many, preparing and freezing or canning veggies and fruits is a big part of late summer, because opening a package or jar of such in the dead of winter is reminder of all that is delicious in the Last Frontier.
This simple pesto recipe is perfect for freezing, especially if your basil crop got a little out of hand and you have more than you anticipated. Also, did you know pesto can be made with radish, kale, or parsley; and that walnuts can be substituted for expensive (and sometimes hard to find) pine nuts? Experiment, and enjoy this taste of midsummer all year.
2 cups fresh basil leaves
2 large garlic cloves
1/4 cup freshly grated Parmesan cheese
2 Tbs freshly grated Pecorino Romano cheese
1/4 cup pine nuts or walnuts
1/2 cup olive oil
Salt & freshly ground pepper
Combine the basil, garlic, cheeses and nuts in a food processor or blender. With the machine running, slowly add the olive oil. Season to taste with salt and freshly ground pepper and process to the desired consistency. Let stand five minutes before serving. To freeze, place in airtight container or zip-type freezer bag.
Makes about 1 cup.
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