Basil Pesto is easy to make at home and really saves money because buying store pesto is expensive. The pine nuts are not cheap but it's cheaper to buy the ingredients even if you don't grow your own basil. I have a small herb garden and it produces enough basil for us to enjoy all summer in our Italian dishes and we make pesto as often as possible. Before the first frost, I harvest all my herbs except rosemary since it's an evergreen and make my last batch of pesto with the basil. I have heard you can freeze pesto if you omit the cheese and then add the cheese after thawing and prior to serving but I have never tried it. Our basil pesto never hangs around long enough to freeze.
We use Basil Pesto over pasta, straight and with Alfredo sauce to make Crema Pesto sauce, we use it as a spread on a panini or baked into bread recipes, mixed with salad dressing and in soups.
All you need is to pull out your food processor or you can use a blender and basically start throwing in ingredients. Go ahead and start a pot of water to boil some pasta because as soon as you finish this delicious smelling sauce, you will be looking for some pasta.
Enjoy my friends!
- 3 cups of fresh basil leaves
- 1/2 cup of pine nuts
- 3/4 cup of parmesan cheese, shredded
- 3/4 cup of olive oil
- 4 garlic cloves, minced
- salt and pepper
1. Combine basil and pine nuts in a food processor and pulse a few times
2. Add cheese and garlic, pulse several times more (scrap sides of processor as needed.
3. With food processor running , slowly pour olive oil in to emulsify (again scrap sides of processor as needed)
4. Salt and pepper to taste
5. If not using immediately, place in a covered container to prevent browning
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