Pesto Pasta

"I love this recipe because it uses my garden basil, parsley, and garlic from the farmer’s market. When I thaw out a jar in the middle of a snowstorm, I can smell “summer” and recall the beautiful piles of basil leaves on my counter. (aka “comfort” for me in the middle of winter).  I usually supplement my garden basil with bunches from the farmer’s market, and I make a gallon (or more!) to last the winter and to share with friends as gifts. " -Becky

Yields: Approximately 2 pints of flavorful pesto

Ingredients:

·        1 ¼ cup high-quality olive oil

·        ½ cup pine nuts

·        6 medium to large garlic cloves

·        2 teaspoons kosher salt

·        8 cups basil leaves

·        1 cup parsley leaves

Instructions:

1.       In a food processor, combine ¼ cup olive oil and garlic gloves. Process until the garlic is finely chopped.

2.       Add pine nuts and kosher salt and process until a smooth paste is formed.

3.       Gradually add the basil, parsley, and the remaining olive oil to the garlic and pine nut paste. Process until the mixture transforms into a beautiful green pesto paste.

4.       Serve with pasta dishes, spread on toasted bruschetta rolls, or use it as a sandwich condiment.

5.       For an added culinary treat, incorporate sundried or dehydrator-dried cherry tomatoes from your garden.. Freeze them after partial dehydration and save them for a special occasion. Add these tomatoes to the pesto pasta for an extra burst of flavor.

6.       Transfer any unused pesto into small jars suitable for freezing. Store in the freezer for future use. When ready to use, allow the pesto to thaw gradually.