Friday, September 13

GF Adventures: Homemade Pesto

Summer is officially coming to an end and the garden is quickly disappearing so I decided to go out and pick a bunch of the fresh basil and make some homemade pesto to store up for winter. 
It takes a whole heck of a lot of basil to make just a small amount of pesto so cut up about 2 cups of basil leaves
 Wash & dry the basil and then place it in a food processor with salt and pepper. Add in a few cloves of garlic and a heaping handful of parmesan cheese. 
With the lid on, drizzle in several tablespoons of olive oil and voila - homemade pesto. Store in an air tight container and freeze until ready to use. Perfect for pasta, pizzas, and chicken!