Before anything else, I would just like to officially say that I am a Workaholics addict. I can not get enough of that show and the new season is out next week so I can’t wait!

Anyways, I’m trying my best to get every last bit of fresh stuff from my garden. The one thing that seems impervious to the cold weather creeping in is basil. I had handfuls of this stuff growing all across a good part of my garden so pesto seemed the best route. Freezable, healthy and an all-around crowd pleaser. Really, who doesn’t like pesto. It’s blasphemous not to.

I borrowed this recipe from The Yummy Life, worked perfectly! It gives proper directions on freezing as well.

Ingredients:

• 4 cups fresh basil
• 3-4 cloves garlic, depending on how much you like
• 1 cup grated parmesan cheese
• 2/3 cup pine nuts
• 1 tsp. kosher salt
• 1 tsp. black pepper
• 1 cup olive oil

Method:

You’ll need a food processor for this one. Put garlic in the food processor until it’s all finely chopped. Next, do the same with the basil until it’s all well blended and very finely chopped. Scrape the sides to make sure everything is included.

Add in the cheese, pine nuts, salt and pepper. Blend together until it’s a thick paste-like texture. Slowly, add in the olive oil while pulsing the pesto so the oil is very well mixed in.

That’s it! Super quick and goes with…well, almost everything. I made it with fettuccine, but plan to put it on bagels or add it into salad dressings. It can also be really good on pizza, or with rice.

Seriously. Best food ever.

This is it on pasta. The photo doesn’t even begin to show how yummy it was, I was just too hungry to take a proper one. Enjoy!