Basil Pesto
My basil is beautiful this year. Large, full, plentiful. So of course I had to make basil pesto. It's fairly easy to do and incredibly tasty.
Here is the recipe I use
Fresh Basil Pesto Recipe
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
2 cups of fresh basil leaves, packed is a lot of leave. After I plucked the life of my basil plant to near death, I felt as if I should at least offer it mouth to mouth to help it recover. I didn't and it is doing just fine.
Anyway, pesto isn't the cheapest thing to make. The cheese and the pine nuts can be quite expensive so this is more a treat than a regular addition to our meals. In our house, since a little goes a long way, we will have left overs.
I freeze my left overs but not in large quantities. I spoon the remaining portion into ice cube trays.

Once the pesto is frozen, I will take the cubes out of the tray and place them in a freezer bag until I need one, two, or three.This allows me to easily remove an individual, portion size quantity and use it without having to thaw or chip away at a larger block. I wouldn't want to waste any of this tasty treat.
Here is the recipe I use
Fresh Basil Pesto Recipe
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor
Method
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
2 cups of fresh basil leaves, packed is a lot of leave. After I plucked the life of my basil plant to near death, I felt as if I should at least offer it mouth to mouth to help it recover. I didn't and it is doing just fine.
Anyway, pesto isn't the cheapest thing to make. The cheese and the pine nuts can be quite expensive so this is more a treat than a regular addition to our meals. In our house, since a little goes a long way, we will have left overs.
I freeze my left overs but not in large quantities. I spoon the remaining portion into ice cube trays.
Once the pesto is frozen, I will take the cubes out of the tray and place them in a freezer bag until I need one, two, or three.This allows me to easily remove an individual, portion size quantity and use it without having to thaw or chip away at a larger block. I wouldn't want to waste any of this tasty treat.
I discovered pesto just last year! I just love it, and I planted about 12-18 plants this year. Can you believe that? I've given a bunch of basil away, but I'm loving making a few batches of pesto and putting it in the freezer. I didn't have a real recipe, so I'm happy to see yours. I didn't add in any cheese yet, so I will be sure to add that in next time. Thanks!
~~Lori
Lori I have heard arguments about cheese and whether or not to add it when freezing. I have frozen cheese for years so I went ahead and added it. So far so good.
Mnnn I love pesto, it's one of the reasons I grow basil.
I think pesto is a result of my obsession with basil. Lol. I love the smell, the taste, everything about basil. Yum!!!
Love the idea of the ice cube tray! Thanks for the recipe...absolutely love pasta pesto! :-)
Hi MaryEllen!
Enjoy the recipe. It is good and the ice cube size is perfect for one serving. Have a great day MaryEllen!
Would it be possible to can pesto sauce? I would love to put some in a gift basket. Please email response (if you can) to joanblurton@gmail.com Thanks!