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.
To freeze and save it for winter cooking, pack the pesto into small plastic containers (about 4 ounces) and press a layer of plastic wrap over the surface of the pesto. Add the lid. It will keep for up to 6 months in the freezer.
[Updated: October 19, 2008]
Sun-Dried Tomato Pesto
- 12 ounces sun-dried tomato halves, 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
- 1½ teaspoons honey
- Process 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.
- Toss pesto over hot pasta and sprinkle pine nuts and grated Parmesan on top.