http://minnesotapears.blogspot.com/2015/07/basil-harvesting.html
i finally turned my basil into pesto. i thawed the frozen basil and oil ice cubes, and tossed everything in the food processor. it turned out good. i'm fairly certain i didnt use anywhere near as much oil as the store bought stuff has. my pesto was firmer, not as soupy as what i've bought in stores. i think that worked out well. and i used more pine nuts than the recipe said, 1 cup rather than the 1/3 or 2/3 suggested. i think it could have used more garlic (i used the pre-minced kind). i went with a full cup of grated parmesan. i used the store bought kind. maybe next time i make pesto i'll try grating some of the good stuff myself.
frozen shredded basil and oil made a few months ago, dumped in the food processor and thawed.
pine nuts
grated parmesan
minced garlic
voila! homemade pesto
two large chicken breasts. they werent of even thickness though.
so i did some slicing so that they were the same thickness all around, for even cooking. and added pesto.
spread out the pesto evenly
lots of leftover pesto
yummy tender chicken pesto
yucky pan to clean. most of the oil cooks out of the pesto, and is what makes the chicken so tender.
pesto and chicken in every bite
yay leftovers!
i cobbled it together based on these pesto recipes
https://www.pinterest.com/pin/335447872225048984/
http://cherishedbliss.com/classic-basil-pesto/
https://www.pinterest.com/pin/335447872225049039/
http://www.theyummylife.com/How_to_make_Pesto
baked pesto chicken recipe here
https://www.pinterest.com/pin/335447872220826236/
http://mommyofamonster.com/2014/01/baked-pesto-chicken.html
the big container in my fridge full of pesto leftovers needed to be squashed into the ice cube tray and frozen for easy portioning. (each ice cube measures 1 tablespoon). the internets say homemade pesto only keeps 5-7 days, otherwise you have to freeze it. so freezing it will be.
and into the freezer it goes!
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