Pesto di Nonna Vita

This is the best way I have found to preserve the freshness of Basil to last for the whole year.  Done in the simple Puglian way of Nonna Vita, the grandmother of my husband.  This is super easy and keeps all winter long in your fridge.  I add a spoon full of this lovelyness to brighten soups, sauces, as well as adding ground almonds or pine nuts and parmesan for a traditional Pesto.

All you need;

Large bunches of fresh Basil, cleaned and dried

garlic, 2-6 cloves depending on your tastes

Pinch of salt

Extra Virgin Olive Oil

After you clean and towel dry the Basil, add to a food processor with the garlic and salt.  Slowly add Olive Oil as you go.  You only want enough oil to make a paste.  Add paste to a sterilized glass jar and then cover with half an inch or so of Olive oil.  Store in the back of the fridge and use by the spoonful when needed.  It will stay bright green as long as you always keep it covered with oil.