Now that September is here, I feel the need to harvest the herbs in my garden and save them for winter cooking. I think it’s wishful thinking that fall weather might really be coming, but if it does, my herbs will be preserved and we’ll have a pile of homemade basil pesto in the freezer.
This pesto is perfect for serving over pasta on a busy night. Just toss in some grilled or roasted chicken and serve hot or cold for a delicious and easy meal. It’s also perfect as a base for pizza instead of the traditional red pizza sauce.
Now if I only had a few more ideas to use up all my mint.
2 cups fresh basil leaves
2 tablespoons pine nuts
1 clove garlic, smashed
1/3 cup olive oil
1/4 cup grated Parmesan cheese
salt and pepper
Place basil, pine nuts, garlic, and oil in a blender or food processor and blend until smooth.
Add the cheese and blend a few seconds longer. Season with salt and pepper to taste.
For more ways to use the fresh herbs you’re growing in your garden, check out this refreshing coconut mint spritzer recipe …
… a simple craft for mint soap …
… and one of my favorite recipes for minty lemonade iced tea!