There is nothing like the taste of homemade pesto! It is just SO far above the store-bought kind. It is so yummy and unique with ingredients that include tons of basil (or a combo of other herbs), pine nuts (or other nuts), olive oil, and cheese. That's it!
You will need a food processor, but it takes only minutes to make. You can serve it with crackers, add it to pasta or salads, use it as a marinade or a sauce for most meats/proteins, and it is wonderful on eggs. *See below for recipes and more ideas!
By the end of summer, many of my soft potted herbs start to look a little droopy and are beginning to fade. This is very true of my basil. Above is my potted basil right before I cut eight cups of it to make pesto! Eight cups is a lot of basil, but what a great way to use it up!
I wanted to use it up before it started to look bad. However, I had enough basil left over that I will probably make some more pesto before the summer's end. 😀. And of course, the basil will continue to grow for at least a month.
If you don't have enough basil, a great way to extend it is to add another herb to the pesto. I also have tons of mint. It grows grows like a weed in one of my flower beds. I love the combo of mint and basil.
*See below for different options and substitutes when making pesto.
The Basic (traditional) Ingredients and Recipe for Pesto:
8 cups of packed fresh basil
1/2 cups of pine nuts toasted. (I used mostly pistachios already toasted)
2-4 cloves of garlic. I love garlic, so I always use at least 4 cloves!
1/2 teaspoon of Kosher salt or other salts
1 cup of extra-virgin olive oil (EVOO)
1/2 cup of finely grated parmesan cheese.
Kosher salt to taste
1. Pulse a parmesan wedge very fine using the food processor if not already pre-prepared. Keep the rind to use to flavor soups, stews, spaghetti sauce, etc.
2. Toast the nuts if not already toasted. Just heat a dry pan to medium-low or spay a nonstick skillet with a little cooking spray and heat to medium-low. Put the nuts in the pan for a couple of minutes until slightly browned and fragrant. Keep on eye on the pan. Nuts can burn very quickly! Don't skip this step. Toasting helps to release the flavor and oils in the nuts. It really does make a difference. 😀
3. Using a food processor, pulse the basil, pine nuts, garlic, and salt until the basil is finely chopped/grated.
4. With the machine running, gradually add the EVOO and pulse until combined and emulsified.
5. Stir in the cheese
6. To store, transfer to a container, cover and refrigerate for up to 5 days. Or to extend it longer, pour olive oil over the top of the pesto to seal it. The oil creates a protective barrier around everything it touches, preventing air exposure from penetrating and causing oxidation. In other words, it will help your pesto stay that vibrant green color!
Or you can freeze it for up to 6 months. Freeze the pesto in an ice tray for convenience. Once frozen, take the pesto ice cubes out of the ice tray and place them in a freezer-proof plastic bag. Pull out a cube or two and throw them into soups and sauces!
Tip: If you want your pesto to stay the beautiful verdant color for a long time, blanch the basil leaves before making the pesto. My pesto never lasts that long, so I rarely do this!
Tip: Pour a little more olive oil into your pesto if it starts getting dry or brown.
Tip: Pesto will turn brown if left out for a while. Stir the pesto often, or use the tips above.***************************************************************************************
Mix Things UP! 🌱
The classic pesto is great, but don't be afraid to mix it up for a variety of flavors.
I love to use pistachio nuts in my pesto, and mint and basil are one of my favorite combos.
You can use or substitute different nuts, herbs, and cheese in your pesto...
1. Nuts- Choose From:
Pine nuts- Classic Almonds Hazelnuts Pistachios Walnuts Seeds, like sunflower or pepitas Or a combination of nuts/seeds
2. Herbs/Greens- Choose From: Basil- classic Mint Parsley Cilantro Or a combination of herbs
Different greens such as spinach
3. Cheese- Choose From: Parmesan- classic Any firm cheese Gouda Asiago Pecorino
*For a creamy pesto stir in some ricotta or mascarpone at the end. 🌱
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Different ways/recipes that incorporate pesto:
Open-Faced Scrambled Egg Sandwich with Pesto
Toast some bread in the toaster or the oven.
Scramble eggs.
Put eggs on top of the toast and sprinkle with pesto and basil leaves.
2. Pesto-marinated Grilled Chicken
Marinate the chicken with pesto for several hours or overnight before grilling.
Grill over medium heat until chicken reaches a temp of 165 degrees.
Pour more pesto over the grilled chicken.
3. Spaghetti with Pesto and Pesto-marinated Chicken
Make spaghetti according to package directions. Add pesto until the color is a pale green color. Taste, and add more pesto if needed.
Put Pesto-marinated Grilled Chicken on top of the spaghetti.
Garnish with basil leaves and more pesto.
4. Use pesto instead of tomato sauce on your pizza.
5. Use pesto as a sandwich spread. I love a chicken sandwich with pesto, tomato, and mozzarella.
6. Use pesto as a topper for any grilled meat or fish.
7. Use pesto as a dip for crackers or veggies. So easy but elegant and delicious!
8. Stir some pesto in your soups or stews. Pesto is wonderful in tomato soup!
9. Top your deviled eggs with pesto for a yummy change.
10. Use your imagination for many more ideas. ❤️
Try this pesto soon, your family will thank you. I found my husband up late one night eating the leftover pesto and crackers! It won't last long!
Happy Summer and Bon Appetit! ❤️ p 😘
Learn how to grow your own basil in pots! Click on the link below for step by step directions! Or go to the Hosting, Holidays, and Home Tab.
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