Fortunately, we were alerted to the possibility of a frost several days in advance and we were able to harvest quite a bit of produce the day before. This included a bunch of basil.
I made pesto with the basil and wanted to share how I did it with you. It is very easy and you can freeze it for use later. Here are the ingredients you need. You can use walnuts instead of pine nuts. I've used both and can't tell much difference.
These are the quantities of each that you will need:
2 cups fresh basil leaves, packed
1/3 cup pine nuts or walnuts
3 medium cloves of garlic, minced
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese
Salt & pepper to taste
First, place the pine nuts (or walnuts) in a food processor and whirl them around a bit.
Next, add the basil leaves.
Pulse a few times and add the chopped garlic.
Then, with the food processor running, slowly drizzle in the olive oil.
You will end up with something that looks like this.
If you are not going to use it soon, you can freeze it. I like to freeze it in tablespoonful portions by putting it on a piece of wax paper on a cookie sheet.
Put the cookie sheet in the freezer for a few hours and then peel off the pesto chunks and place in a freezer bag for long-term storage.