Basil is at its peak now in gardens across Middle Tennessee. But one cold night and it will be gone. So time to cut it and make pesto, which you can freeze to use all winter long in soups, chili, lasagna, appetizers, potatoes, almost anything. If you’re not ready to start whirling up in pesto, cut it and place in a vase just like flowers. It might wilt initially, but after a day or two it will spring back to life and infuse your house with its amazing aroma.
1. Place garlic in food processor with metal blade. Pulse until coarsely chopped. Add basil and pine nuts, pulse until finely chopped. Drizzle olive oil in through food chute pulsing until combined. Add salt and lemon juice. Pulse well. Remove from processor. Stir in cheese.
share this:
