Heeding a forecast of freezing temperatures for the coming week, the decision was made to harvest the basil. My favorite sous chef was called in and the pesto processing began. The recipe below was loosely followed.
1 or 2 plump cloves of garlic
3 TBS pine nuts or walnuts
3 cups loosely packed basil leaves, stems removed, washed and dried
1/2 cup freshly grated parmesan
3 TBS freshly grated romano
1/2 cup extra virgin olive oil (eyeball it)
Process garlic, salt and pine nuts until chopped, then add basil. Process while adding the olive oil. When smooth, add the cheeses and process just to combine.
Three batches of garlicy goodness were completed. The pesto was put into cute little containers about the size of an ice-cube and frozen for future use. Ice-cube trays have been used in the past but these new containers make it easier to pass some of this delicious sauce along to friends and family.
Sometimes good things can come from a cold snap here in Florida.