My garden is going nuts this summer! I have more zucchinis, cucumbers and basil than I know what to do with. Recently, I gave the hedge of basil a severe cutting back and made basil pesto.
I make my pesto using the following recipe. You can change the quantities depending on how much basil you have, or how much basil pesto you want!
Blend 6 cups of basil leaves with 200g pinenuts, 6 garlic cloves, salt to taste and enough good quality olive oil to form a nice consistency in a large food processor bowl. Once blended, stir in 350g finely grated parmesan cheese. Store in fridge with a film of olive oil covering pesto at all times. Makes about 3 cups of pesto.
It lasts in the fridge for about a month as long as the olive oil is covering the pesto. It is very tasty and makes a great weeknight meal with pasta. My boys love penne tossed with this pesto and served with grated parmesan on top.
What else can I do with excessive amounts of basil??