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
- Combine basil and pine nuts; pulse a few times in food processor. Add garlic, pulse a few more times.
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.
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!