Pesto Sauce Recipe by Jean Brashear

We grow basil all summer, so I can make pesto and dry some basil for winter use, as well. Basil thrives in the heat, so generally one plant does all I need. In the process, I’ve learned a couple of things about doing it: first, that since pine nuts are so very expensive and might discourage folks from making it very often, walnuts work great as a substitute! Second, the pesto freezes well. I make batches at a time, with as many as 4 cups of leaves, and what I’m not using for that meal, I freeze in meal-size portions. This carries us throughout the winter months just dandy!

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