We have a potted basil plant growing at our house. I bought it to provide a continuous supply of fresh basil during the winter. Since it became rather lanky and started flowering, I decided it was time to harvest most of the leaves. My theory is that these annual plants die after flowering no matter how much sun and water are available to them. But I left two branches since my wife’s theory is that it may survive the winter (as of this posting it still hasn’t died…could my wife be right?) Faced with a large amount of fresh basil leaves, the only thing I could do was make pesto. One evening, I used the pesto I made as a sort-of crostini with sundried tomato.
My pesto is nothing special but I do not add garlic since I keep this for one week or so in the refrigerator. Raw garlic in an olive oil mixture may not be safe (it may have). Also when I use this in our sandwiches for lunch, I do not want garlic. If needed, I add crushed garlic to the pesto just before I use it. This time my wife made baked garlic and I am adding this (much milder) before using my pesto.
I did not measure anything but this is the amount of fresh basil leaves I harvested (#1). I dry roasted the pine nuts in a dry frying pan until slightly browned and oil started coming out on the surface (#2) and set them aside to cool. I added the basil leaves, the pine nuts, grated Parmigiano Reggiano cheese into the cuisineart. I added good fruity olive oil as I pulsed the machine (#3). I tasted it and seasoned it with salt and pepper. I placed it in sealable containers. This should last at least one week in the fridge and much longer in the freezer.
For crostini, I first toasted the slices of baguette. dripped small amount of olive oil on the bread, smeared on the pesto, add more grated Parmigiano Reggiano cheese. I toasted it again briefly and added sundried tomato on the top (I should have used oil packed rather than dry). The crostini was good and went very well with our red wine.