Basil is the gift that keeps on giving. One plant will provide generous amount of basil for a Caprese salad, salads and everything in between. One of our favorite ways to preserve the basil from our garden is making garden fresh pesto! We eat it on everything and to freezes so well for a fresh treat through the Winter.
2 cups fresh basil leaves, tightly packed
3/4 cup shredded parmesan cheese
1/2 cup extra virgin olive oil
1/2 cup pine nuts or walnuts (toasted)
2 garlic cloves, (large)
1/4 cup lemon juice(juice of 2 small lemons)
1/2 tsp Casa Bella Vida Sea Salt
1/4 tsp black pepper
Wash and dry the basil leaves. Toast the pine nuts in a dry pan on medium heat. Place basil into a food processor add cheese, nuts, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until smooth.
Season with more salt to taste if desired.