Yummy Pesto

20 Aug

I tried my hand at growing Basil this year and it’s been quite a success. Here’s a quick and yummy recipe for homemade basil pesto.

Here’s what you need:

(Sorry about the quality of this photo. Lighting in my kitchen isn’t the best).

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parm or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts (I will warn you pine nuts run around $6.99 for the bag pictured)
  • 3 medium size garlic cloves; or if you cheat like me, about a tablespoon of pre-minced garlic
  • Salt and pepper to taste
  1. Combine basil and pine nuts; pulse a few times in food processor.  Add garlic, pulse a few more times.

    Basil leaves in processor

   2.    Slowly add olive oil in constant stream while processor is on. Scrape down sides while stopped with rubber spat.

   3.  Add grated cheese and pulse again until blended. Add pinch of salt and pepper to taste. Add sun-dried tomatos for a different taste.

Puree basil and garlic

NOTE: if you do NOT plan on using all your pesto in one sitting, you have about 1 week to use it until it goes bad. If you want to make some for later, don’t add the cheese. Take an ice-cube tray (or for me an ice-shot glass tray) and line with ceran wrap. Take a spoonful of the mix and spoon into the ice-cube tray. Cover and freeze. Once they have taken shape, you can take them out and put them in a Zip Loc bag and put back in the freezer. They last quite a bit longer in there. To use, simply drop however many “cubes” you want into a pan, add your grated cheese, and you’re done!  Enjoy!

I’m about done with caprese salads and pesto right now. Any other recipes that I should try with fresh Basil?


One Response to “Yummy Pesto”

  1. Theresa August 20, 2011 at 9:18 pm #

    How about some Basil Butter to enhance veggies or chicken?

    -1 1/2 cups loosely packed fresh basil leaves
    -1/2 pound (2 sticks) butter, softened
    -1 teaspoon lemon juice
    -1 teaspoon seasoned pepper
    -1/2 teaspoon garlic salt

    In a food processor, chop basil. Add butter, lemon juice, pepper and garlic salt; blend until smooth. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags.
    Also try experimenting with different flavors (for example, garlic) or substitute chives, dill or cilantro (can use lime juice instead of lemon).


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