I planted basil in early June, and have harvested it for so many things this summer — but now, it’s beginning to bolt, so it’s time to harvest it and put away a bit of summer, to enjoy when the weather turns chilly. I usually turn basil into pesto, and freeze it. If I freeze in a zipper bag, I press it flat and squeeze out the air, to help maintain the beautiful green color. If I freezings it in a small tub, I smooth the top and cover it with a thin layer of olive oil, to block out air. Either works fine, but the bagged stuff is easy to break off a chunk is you only need a little.
Pesto, in Italian, means paste. There are so many different pestos, but my all time favorite is Pesto alla Genoese — the green pesto that most of us know. this is a recipe for pesto that I learned in Italy, and I love to share it because it is so very versatile. So, here’s a great way to enjoy the summer bounty, or store it for cooler weather, when you long for the sunny days of summer!

Pesto Alla Genoese
Pesto is Italian for paste; this pesto is the one we most frequently think of when someone says pesto and it has a lot of uses.
Ingredients
- 1 - 1/2 cups firmly packed fresh basil
- 1/3 cup freshly grated Parmesan
- 1/4 cup freshly grated Romano
- 2 cloves garlic peeled
- 1/4 cup pine nuts, walnuts, almonds, or combination
- 1/2 tsp salt
- 1/3 cup olive oil or less, depending on the consistency desired
Instructions
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Place basil or other leaves, cheese, garlic, nuts and salt in blender or food processor. Process with on/off turns until well blended, scrape down sides of container.
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Slowly add the olive oil (you may not need as much as called for, and can substitute with half water if needed), the finished product should resemble soft butter.
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Makes about 1 cup pesto. Freezes well.
Recipe Notes
So, what are you going to do with your pesto?
Stir it into mayonnaise for a great spread … Or use this as the dressing for potato salad ...
Dollop it on top of a block of cream cheese, and serve with crackers; pipe or spoon it into cherry tomato halves or cooked new potato halves for a great appetizer ...
Stir it into your hummus for a different flavor profile ...
While the pasta cooks, heat the pesto in a skillet with a bit of hot water from the pasta pot or some heavy cream. Toss in the hot pasta and ALORA! It's dinner!
Shake it up with a bit more olive oil to thin it to a dressing consistency, and drizzle a bit over grilled fish.
And a bit of advice: Basil grows well here in the Northwest, but don’t be tempted to plant outside until nighttime temperatures no longer dip below 50°F. Be sure to plant it in a sunny spot with good drainage, and you will have basil until the first frost. Enjoy!