Got an abundance of summer basil and parsley and not quite sure how to make it last?
Try this recipe:
1 cup organic walnuts
6 cups fresh basil leaves( blanched in boiling water for 30 secs and cooled in a water bath)
1 cup parsley
1 tsp salt
fresh ground pepper
i head of garlic – peel the cloves
1 cup of good quality olive oil
Add everything but the olive oil into a food processor and pulse to a paste, slowly add the olive oil and blend until smooth. You can adjust the salt and pepper to taste. I added 2 chilies from my garden.
Normally pesto has parmesan cheese in it but I omitted it as I am going to freeze this. You can add it when you decide to use the cubes,
Pour the pesto into a ice cube tray and freeze. You can take out the cubes as you need them for salads, sandwiches, dip and pasta. I used some on a avocado, red onion and tomato sandwich today.
Its a foolproof recipe!