My garden has lots of basil. We pretty much have a 2 basil bushes, there's so much!
Last summer we made lots of pesto to freeze in zip lock bags.Pesto Recipe:
3 cups of fresh basil leaves
1/2 cup olive oil
3-4 cloves of garlic
1/2-3/4 cup fresh grated parmesan cheese (we did half mozzarella to cut the cost)
1/4 cup pine nuts (we also did some with almonds)
optional: 1/2 cup fresh parsley - we didn't add this
Mix in food processor or blender until pureed.
This summer we will also make pesto, but we've chosen to dry a bunch as well. My husband rigged up this nice string to hang each bunch of basil on. We left for 2 weeks and when we came home it was ready to break apart and put in our empty basil shaker.
For more specifics, check out my other post here. There are more pictures and how to Pesto!
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