How to Make Basil Pesto
I've been battling a cold/flu that's been going around for over a week (and now I'm pretty sure I've contracted bronchitis as well), so this will have to be a quick post. I'm still getting my house in order after having to neglect it for so long.
While I had a fever, Reuben's sister kindly brought over some basil and parsley fresh from the garden. I knew what I wanted to make with the basil: pesto! It's so good on burgers, sandwiches, pizza, pasta, etc.
When I was feeling strong enough, I whipped up a batch and put it in the fridge. I'm planning on making a second batch and freezing it for winter.
Pesto is very easy to make. Just throw everything into a blender or food processor and process until smooth. Once you've made it a few times, you don't even need a recipe! Customize to your preferences.
Need ideas for how to use your pesto?
- * Parmesan Crusted Pesto Grilled Cheese from Two Peas & Their Pod
- * Pesto Pizza with Fresh Tomatoes and Mozzarella from foodiecrush
- * Ricotta and Pesto Bruschetta from Floating Kitchen
- * Baked Pesto Rigatoni from Pinch of Yum
- * Potato Gnocchi with Pesto from Taste
Basil Pesto
recipe by Erica Kastner | makes 1 Ā¾ cup pesto | PRINT
Ingredients:
- 4 cups loosely packed fresh basil leaves
- 4-6 small (2-3 large) cloves of garlic, depending on how spicy you like your pesto
- 1 cup parmesan cheese (you can use freshly shredded or grated, whatever you have on hand)
- 1 cup nuts of choice (I used pecans and sprouted almonds, but you can use walnuts, pine nuts, pumpkin seeds, etc.)
- salt and pepper to taste
- Ā¾ cup extra virgin olive oil
Directions:
1) Place all ingredients except for the olive oil in a blender. Don't get too carried away with the salt - remember that the cheese is salty.
2) Turn the blender on and pour in Ā½ cup of the olive oil. Add the rest if it's too dry to blend all of the ingredients together. Blend until fairly smooth.
3) Spoon into a jar and refrigerate or freeze.
Good pesto is so key in the kitchen! Just love this!
Oh yes! We use pesto on sandwiches as a healthier alternative to mayo!
http://aroseisinbloom.blogspot.com
Great tips and recipe. Love it!
Hello!
I adore basil pesto and I prepare it very often. It is so, so good...and what about its perfume....love it!
Have a nice day!
Yes indeed! Thank you, Katrina. š
Great idea, Elizabeth!
Glad you enjoyed! š
Yes...I love the smell of pesto. Hope you had a nice day as well!
How long could pesto last in a refrigerator? I'm saying "could" because I don't imagine it lasts very long.
If you're going by the normal recommended time for leftovers, it should last a week. I would personally eat it if it was a few weeks old and didn't show any signs of going off, but you have to decide for yourself how risky you want to be. š