Andrea’s Recipes

In the summertime, our garden is filled with the scent of sweet basil. We usually try to devote an entire raised bed just to basil. We use it fresh in dishes such as this pesto throughout the summer and into the fall. When we near the end of season, we cut down all the remaining stalks and spend an afternoon making different kinds of pesto and freezing it for the winter. We usually make several batches of this so that we can pull it out for a quick meal, and the wonderful flavor always reminds us of our summer garden.

Equipment

food processor

Ingredients

12 oz sun-dried tomato halves, not packed in oil
6 medium garlic cloves, minced
1/2 cup extra virgin olive oil
4 teaspoons balsamic vinegar
2 cups basil, packed
1 teaspoon fresh ground pepper
1-1/2 teaspoons honey

Preparation

1. In a large pot, boil 6 cups water. Add tomatoes and reduce heat to low. Cover and simmer until very soft, about 15 minutes. Drain, rinse with warm water, and squeeze to remove most of water.

2. Combine tomatoes and garlic in food processor until coarsely chopped, about 1 minute. While machine is running, drizzle in olive oil and vinegar and process for 1 minute. Add basil, pepper, and honey and process until completely mixed. Add more balsamic vinegar if desired.

3. Toss pesto over hot pasta and sprinkle pine nuts and grated parmesan on top.

Notes

To freeze, pack pesto into yogurt containers (with lids) and press a layer of plastic wrap over the surface of the pesto. It’ll keep for up to 6 months in the freezer.

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Source: not really sure, gathered off the Internet several years ago