Hey friends!
Time to enjoy some garden goodness.
Here’s a very simple and easy Basil Pesto recipe that I made yesterday…and so yummy I just have to share it.
Let’s get started 🙂
This basil is going gangbusters in the greenhouse…so time to use it up! Â And apparently grasshoppers are loving it so my decision was made for me.
Harvest enough stalks for roughly 2 cups of leaves…which you will cut off and wash.
{BTW…anything I harvest from the garden I soak in a tub of cold water for 5-10 minutes with 1 teaspoon to 1 tablespoon of salt ~ amount depends on size of harvest and container…so you be the judge of that ~ to kill bugs. There are ALWAYS some. Unfortunately with this basil I also killed a ladybug…it happens.}
I at first freaked out when I saw this cute little guy hanging out on a basil leaf…and immediately assumed he was the culprit enjoying the basil. Google said no…he is there waiting to eat the pesky bugs that eat the basil. So I happily took pics and left him. Â He was gone the next day.
I decided not to use traditional pine nuts for this pesto…altho I love their sweet flavor…ever heard of “pine mouth”? In some people a bitter metallic taste lasts from a few days to a few weeks…and it ain’t fun. I’ve heard that pine nuts from China will do that but I couldn’t find the source of the ones I found in the store…so I used walnuts instead. Â They’re just as tasty.
OK…simply “toast” the walnuts in a pan on the stove. Brown them but don’t over do it. On medium it takes maybe 3-5 minutes…stir often.
{Toasting is not necessary, though. Just gives the pesto a richer taste.}
Get out your food processor…add nuts, freshly grated Parmesan cheese, garlic, salt and pepper. Pulse until smooth.
 {You can add the basil in at the same time. Next time I will. Keep it simple!}
Here I added the nut mixture to the basil leaves. Keep pulsing until it looks like below.
Then with the processor running continually, gradually add the olive oil and lemon juice.
Pesto can be made ahead of time and saved in the refrigerator for 1-2 weeks or up to 3 months in the freezer. If you choose to refrigerate it add a thin layer of olive oil to the top of it. I use a 2 cup canning jar to save mine. For freezing, try putting the pesto into ice cube trays and freeze. Once frozen put the cubes into a freezer bag. You’ll always have some ready to use!
{PS…this recipe only made 8 cubes…so double for an entire tray}
SERVING SUGGESTIONS
Place a spoonful on top a baked potato.
Mix into mashed potatoes.
Toss with pasta and fresh tomatoes and add sautéed zucchini and/or Italian sausage.
Put a dollop atop grilled fish or chicken. Serve over mixed greens such as arugula, spinach and fresh tomatoes.
Mix in with white rice for an herb taste.
Serve on grilled bread as an appetizer.
Add to your morning omelette or avocado toast.
BON APPETITE!
Homemade Basil Pesto
This is a great recipe to use in the summer when basil is abundant! Jazz up your food with this fun topping!
Ingredients
- 2 cups packed fresh basil leaves
- 1 large garlic clove minced
- 1/2 - 3/4 cup grated Parmesan cheese
- 1/2 cup toasted pine nuts or walnuts
- 1/2 lemon juiced {1 tablespoon}
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup olive oil
Instructions
Place the garlic, toasted nuts, parmesan cheese, salt and pepper in the bowl of a food processor and blend until smooth.
Add basil and pulse a few times.
With the machine running, gradually stream in the olive oil and lemon juice.
Enjoy!
Recipe Notes
Favorite ways to use pesto:
♦ Mix into mashed potatoes
♦ Toss with pasta and fresh tomatoes and add sautéed zucchini and/or Italian sausage
♦ Put a dollop on grilled fish or chicken and serve over mixed greens
♦ Mix in with white rice for an herbalicious taste
♦ Serve on grilled bread as an appetizer {don't forget the wine!}
♦ Add to an omelette or avocado toast
♦ Put a spoonful on top a baked potato
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