My basil plants are going wild after a week of downpours in the Golden Triangle.
In order to keep them compact and prevent them from going to seed, I went out and picked several bunches.
I found recipe for Greek Pesto that is very tasty and makes a great dipping sauce for pita crisps.
1/2 to 2/3 cup olive oil
- 4 cups fresh basil leaves
- 2 2.25-oz. cans sliced, pitted ripe olives, drained
- 1 cup crumbled feta cheese
- 8 cloves garlic, peeled and quartered
- 1/2 tsp. salt
- Ground black pepper
1. In a food processor or blender combine 1/2 cup olive oil, basil, olives, cheese, garlic, and salt. Cover and process until until nearly smooth, stopping and scraping sides as necessary and adding additional oil as needed to reach desired consistency. Season to taste with pepper.
2. If you’re not serving the pesto immediately, divide it into 1/4-cup portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes: 1-3/4 cup.
Another good tip is to freeze the mixture in ice trays and put them in a baggie. You can simply drop a cube in soups and melt it down for more flavor.