Basil Pesto

Homemade basil pesto couldn’t be easier to make or more delicious to enjoy. Fall is the perfect time to whip this pasto up, especially if you’ve been growing basil all summer long like I have. This is the first year I’ve had a real basil harvest and I’m pretty excited about it. I’m not a green thumb kind of girl but this year I managed to keep my whole garden alive all summer long for the first time ever. Guess I’m growing up! Next step… puppy.

Although my gardening skills are still in the works I managed to grow a fair amount of basil. What I realized in making this is that you need a whole lot of basil to make a significant amount of basil to make a basil pesto. All my harvest only amounted to a small bowl of delicious pesto glory. So if you want to have pesto to last all year long either grow way more than I did or supplement your harvest with store bought, or do 100% store bought. No judgements here! Seriously I don’t even know how these stayed alive so long. It’s a miracle.

basil pesto

A great way to store pesto is to freeze it in ice cube trays full of it. Once the pesto is frozen, you can pop it out of the tray and store in a freezer bag (or just leave it in the tray if you won’t need it right away). Then, anytime you want fresh pesto you just grab a cube and add it to your dish, after it melts of course. But you’ll be amazed at how fresh and tasty the pesto stays when frozen and so glad mid December that you went to this very little amount of work to save the freshest taste of summer there is.

Basil Pesto

Basil Pesto

Ingredients

  • 2 cups fresh basil leaves (stems discarded)
  • 2 ounces grated parmesan cheese
  • 1/2 cup plus more olive oil
  • 1/3 cup pine nuts (or walnuts or 50/50)
  • 3 cloves of garlic
  • salt and pepper to taste

Instructions

  1. Combine basil, garlic, pine nuts in a food processor and blend until smooth, you'll have to stop and scrape down the sides occasionally.
  2. Slowly drizzle in the olive oil, you may need more, you may need less, just watch the consistency of the pesto until it becomes smooth and well combined.
  3. Add in the cheese and pulse 3-4 times to combine.
  4. Taste than salt and pepper as you wish. Enjoy immediately or store for later use.
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I hope you enjoy making this pesto as much as I did eating mine!

with love from alexandra napoli

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