I'm sure many of you have at least had pesto once in your life (unless you just don't like basil) and probably many have made it. It's so easy to do and with all the basil we had from our gigantic plant in the garden. If you have never had homemade pesto you must do it now. It's SO good.
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| Basil in herb bed |
We grew purple basil too, we've never used that to make pesto, might be interesting. But anyway, we harvested many batches of plain old green basil and on this day we used some of it to make pesto.
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| Homemade Pesto |
Ingredients:
2 cups fresh basil leaves
2 cloves of garlic
1/2 cup olive oil
1/3 cup nuts (usually pine nuts, we like walnuts)
1/2 cup fresh grated Parmesan cheese
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| Pesto in the Vitamix |
Some people don't add the cheese until after it's made and then they stir it in after. The reason for this is that they say the cheese doesn't freeze well. We always just include it and have had no issues.
Place all ingredients in a food processor. We used our Vitamix this particular time.
Blend (or pulse about 8 times in the food processor) all ingredients except olive oil. Then, while the machine is running, slowly drizzle in the olive oil in a steady stream, scraping down the sides as you go. You might or might not use all of it. Some people like it thicker or thinner, it's really to the right consistency. You'll know it when you see it...
Add salt and pepper to taste. We don't usually add salt because the cheese is salty enough. Put it in a bowl to store in the fridge. It will turn dark if you keep it exposed to air too long.
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| Three day old pesto from the fridge, still green |
In order to keep this from happening in the fridge, we just press some plastic wrap down onto the surface before we put the lid on, much as you would do with a pudding to prevent a skin from forming.
That's it, super simple, takes no time at all and wow is it ever delicious. We often use Romano cheese instead of Parmesan and of course walnuts instead of pine nuts. But be creative, you can change it up in a variety of ways.
As for uses, with some fresh pesto in the fridge, dinner is just moments away with some boiled pasta. Spread on pizza crust for a delicious pesto pizza, crusty bread for a bruschetta, sandwiches, etc.
Anyone have any other great ways to use pesto?
Ok, so I may be the one of few who has never had pesto let alone making it.
ReplyDeleteThis is something I don't think my husband would even eat.
Never thought of: on pizza or bruschetta! Both sound real good. After checking the price of it in the store ... for just few leaves ... wow .... I have to grow some .... then I can make the pizza! Thank you for the ideas and recipe. Geo
ReplyDeleteI mix pesto with mayonaise and use it as a spread for sandwiches. YUM!
ReplyDeleteI love basil any way I can have it, preferably to roll in. I like pesto on pasta. or with a spoon.
ReplyDeleteI was an adult when I discovered pesto and now I always have some in the freezer.
ReplyDeleteYour basil plants were so big and beautiful!
ReplyDeleteI like your use of walnuts instead of pine nuts and the different choices of cheese. Thanks for the recipe!
I told my husband I want to be buried with basil. It's pretty close to my favorite thing ever. I love pesto on pizza with just a little pizza sauce drizzled on top. Then I put on slices of roma tomatoes and mozzarella cheese. We had a big basil plant. Unfortunately, I never remember to make pesto till after it's gone for the fall. Sigh.
ReplyDeleteHave seen some recipes where it is spread on in making of an omelette
ReplyDeleteI freeze it in an ice cube tray then pop them into freezer storage bags. Ina Garten (and I) add it to minestrone soup. The classic is over sliced tomatoes and mozzarella. With pasta and tomatoes. In a grilled cheese sandwich. ...to name a few! In the winter I thaw some in the refrigerator. It might be a little dark but it tastes like summer.
ReplyDeleteThis year I became obsessed with using macadamia nuts to make my pesto - so good I just eat it out of the jar with crackers.
ReplyDelete