I made a garlic basil olive oil pre-pesto with the large handful of basil from this week's share. I add nuts and cheese as I need that way those ingredients stay fresh.
Pull basil leaves off of stem. Wash. Put in blender with amount of garlic cloves you like. Add some olive oil and process. Adjust amount of olive oil depending on amount of basil. You want just enough to process. Pour into 8 oz canning jars and let it settle. Add just a little olive oil on the top to seal it off. Screw on a lid and store in the fridge.
We used a little along with other chopped herbs and shredded carrots and radish mixed into cream cheese for sandwiches. I'll also use it for pasta sauce and on pizza with fresh sliced tomatoes and cheese.
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Cooking and eating local food in Southeastern Pennsylvania.
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