Fresh Basil Pesto
On a recent gardening video I posted on my YouTube channel, Garden time with Bel, I shared with my viewers how I’m making the most of harvesting all of the herbs and veggies that are still growing in my September garden. One of the herbs I grow every year is basil. This year I grew a few varieties. For today’s recipe I’m using “Tower Basil”.
I always harvest my end of the summer basil and turn it into pesto. I’ll keep some of it fresh in the refrigerator for up to two weeks. The rest I like to freeze and use throughout the winter months. Basil pesto freezes beautifully. I take out a small portion and add it to all kinds of things. Soups, stews, pasta sauces, spreads for crusty Italian bread, pizza, omelets, frittatas and as a flavoring in dips and sauces.
Basil pesto will add a lovely, FRESH basil flavor to many dishes. What a great thing to be able to add to your dishes in the middle of winter, when you’re missing the fresh basil you can get from your own garden. Once you’ve tried freshly made basil pesto it’ll be difficult to go back to store bought.
Finally, I like to use a food processor for the task…but a high speed blender works just as well.
Please enjoy…Buon Appetito!
Fresh Basil Pesto
Equipment
- Food Processor or High Speed Blender
Ingredients
- 1 cup toasted pine nuts
- 1/4 cup freshly squeezed lemon juice
- 1 large clove garlic, minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups fresh basil leaves
- 1/2 cup good extra virgin olive oil
- 1/3 cup parmesan cheese, shredded
Instructions
- In a nonstick skillet, toast pine nuts on low heat. Stir frequently and remove from heat when they achieve a slight golden color. Cool completely.
- In large bowl of food processor, add pine nuts, lemon juice, minced garlic, sea salt and pepper. Pulse several times until combined. Scrape down sides of food processor bowl a few times during process.
- Add fresh basil to food processor. Pulse until combined.
- With food processor on, slowly drizzle extra virgin olive oil through shoot until combined with other ingredients.
- Add shredded parmesan and process until a smooth paste is achieved.
- Remove lid to processor and check for consistency. If you like it thick, add more basil. If you like it thinner, add more extra virgin olive oil.
Notes
- This makes about 2 cups of pesto.
- Can store in the refrigerator up to 2 weeks.
- Can put in ice cube trays and freeze. Once frozen, pop cubes out of tray and place in zip top baggie. Return to freezer.
- Will keep well in freezer for up to 6 months.
- Consider adding red pepper flakes if you want a bit of spice.
- Add pesto to soups, stews, pasta sauce, pizza, on top of crusty Italian bread, in things like dips and sauces, omelets, frittatas, etc.
