It has slowly turned to fall here in DC.  With the cooler temperatures I decided it was time to pick what is left in my garden.  With all that basil I created several batches of freezer friendly pesto using this recipe, which will help savor that summer flavor throughout the cold months.

Ingredients:

• 4 cups fresh basil
• 1 cup grated parmesan
• ½ cup pine nuts
• 3 cloves garlic
• Juice and zest of one lemon
• 1 cup olive oil
• Salt and pepper to taste

Instructions:

1. Toast pine nuts until golden brown.
2. In a food processor, pulse together basil, parmesan, pine nuts, garlic, lemon juice and zest.
3. Add olive oil and puree until smooth.
4. Season with salt and pepper to taste.

Yields about 2 cups

Note: Pesto will last up to 3 months in freezer.

Allergens:

• This recipe is gluten free.
• This recipe is vegetarian.

Nutrition Information:

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