Homemade Basil Pesto
This weekend was the first time ever that I made pesto. Gasp! I know, but in all fairness this was the first year that we had a garden and grew basil at home. Buying a decent amount from the store is expensive and I could never bring myself to do it just to make pesto. So instead I avoided certain recipes since buying the pre-made kind is also fairly expensive. Lame, I know. I can feel my mom shaking her head at me and telling me to stop being so cheap. My sister is also probably joining in on the head shaking. Oh hey guys.
I spent a lot of this past weekend out on our back patio and the whole time I was staring at our garden. Our plants were completely out of control so I finally took a few seconds to trim them back and wound up with loads of fresh basil. It was finally time. So I did it. I made pesto. And it couldn’t be easier. Which you probably already know but I’m telling you again anyway.
I realize most people already have recipes for homemade pesto, but I love keeping track of all the new things I try out (and that I want to make again). Which is one of the main reasons I started this little ol’ blog. So here you go. Homemade basil pesto. Enjoy!
- 2 cups packed fresh basil leaves
- 2 garlic cloves
- ¼ cup pine nuts
- ½ cup extra-virgin olive oil
- ¾ teaspoon salt (adjust to your taste)
- ½ teaspoon pepper (adjust to your taste)
- ½ cup freshly grated parmesan cheese
- Add the basil, garlic and pine nuts to the bowl of a food processor. Pulse until finely chopped. Add in the olive oil and process until smooth. Transfer the mixture to a bowl and stir in the salt, pepper and cheese.
- Store pesto in an airtight container in the refrigerator for up to one week.
- To freeze, evenly distribute the pesto in an ice cube tray so you have individual portions to thaw out later. After the pesto is spooned into the tray, drizzle the tops lightly with a little olive oil. Put the tray in the freezer and let sit for several hours (until they are completely frozen). Once frozen, pop out the pesto cubes and place in a freezer safe plastic bag. Thaw individual portions as needed. You can also obviously freeze the pesto in larger containers if desired.
Barely adapted from Food Network