This time of year I am busy making pesto for winter eating. I feel city lots are a great place to grow your own basil for pesto. We grow the fresh Geneovese Basil from Italy, and Music Garlic each summer. The garlic was harvested in June.
It all started about 7 yrs ago when I first grew a bed of basil. I had a surplus and was wondering what I could make with all my extra basil. I decided to try making fresh pesto sauce. That September we started eating fresh pesto from our Urban Potager. It was a busy fall, and I never did get some put away for later eating. In the winter, I decided to try some pesto from the grocery store. I purchased several, and they were all HORRIBLE! There was only one type that I found pleasant, but a bit too oily and it cost over $5.00 for a 2 oz jar! There was no way I would be paying that price for something I could grow so easily in our own yard.
I had read a few places you can freeze pesto, so I gave it a try…..now during the winter months of December to March I have fresh pesto each week. I will be busy the next few weeks putting up pesto.
Here is our recipe,
Basic Basil Pesto Recipe
2 cups Fresh Genovese Basil/Lemon Basil
2 cloves of fresh Garlic ( hopefully one you grew!)
1/2 cup grated Parmesan cheese
1/4 cup almonds
* We use Almonds due to the high cost of pine nuts
1/2 cup virgin olive oil
salt and pepper to taste
I use my magic bullet. I put garlic in first, washed basil, cheese and virgin olive oil. I add nuts last, and it seems to work well for me. I like eating it fresh from the garden!