Pesto

My favorite method for preserving and eating basil is by making pesto.  I make big batches and freeze in ice cube trays. I use this all throughout the winter for a fresh from the garden basil taste and with all the medicinal properties of both the basil and the garlic.

Ingredients

• ½ cup olive oil

• 2 cups basil1 cup leafy greens (kale, spinach, chard or other herbs of choice)

• ½ cup nuts (pine nuts, walnuts, pecans, almonds, etc.)

• 3 garlic cloves

• ½ tsp Real salt

• ¼ cup Parmesan cheese

Directions

Blend together in food processer or blender until chunky or smooth, depending on your preference.

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