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Simple Garlic and Basil Pesto
February 04, 2007

Due to a big basil sale at the farmers' market this summer and our market had grated parmesean on sale too the same week, my husband and I were called to task for Pesto! Especially, after his mom gave us about a dozen heads of Italian Red garlic (home grown). About 12 cups of this pesto by the end. We love it so much! We didn't have the brasil nuts when we made it during summer (added more pine nuts), but we will this summer. We added just a pinch of crushed red with the chili powder, and maybe a tiny bit less oil. SO YUMMY! I look forward to the sale this coming summer, as our frozen stock of pesto is running out!! Yes, this does freeze well, but be sure to freeze in small containers or plastic bags, not a giant 2 qt thing I did the first time, then had to thaw and refreeze. Also, we might a bit of lemon juice next time to help preserve the color, but that's because we are big "make and freeze" fans around thse parts. =)

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