Fresh Basil Pesto is a wonderful gift of summer when fresh basil grows abundantly in my garden. I look forward to it all year long and make large batches to store in the freezer for the winter when I can no longer make it with garden basil.
Pesto is an uncooked sauce of fresh basil leaves, garlic, pine nuts, dry aged cheese and olive oil. Pesto comes from the Italian word for pounded, and was made with a mortar and pestle in its home city of Genoa. Now it is made in a blender or food processor(I like to use this mini one for small batches and easy clean up) and is a favorite for everything from pasta to meats. Pesto is made from many different combinations of nuts, herbs, and hearty greens, as well as with or without the cheese. The combination are endless really!
Pesto will stay fresh in the fridge for at least 1 week, but much longer in the freezer. I love to freeze pesto to use later. I have a silicone tray (similar to this) that I use to freeze the pesto in small portions. Then I can defrost now ever many cubes that I need for pasta, vegetables, paninis or pizza.
Recipes using pesto:
Seriously Good Pesto Chicken Sandwich
Tomato Basil Pesto Pasta
Pesto Chicken pizza with Pinenuts and Feta
Fresh Basil Pesto
Ingredients
- 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or other greens)
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
- 1/3 cup extra virgin olive oil
- 1/3 cup pine nuts (can sub chopped walnuts)
- 3 garlic cloves, minced (about 3 teaspoons)
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon freshly ground black pepper, more to taste
Instructions
- Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
- Add the garlic and Parmesan or Romano cheese and pulse several times more. Using a rubber spatula, scrape down the sides of the food processor bowl.
- While the food processor is running, slowly add the olive oil in a steady small stream. Doing this will emulsify the mixture and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
- Stir in salt and freshly ground black pepper, add more to taste.
- Toss with pasta, or drizzle over roasted vegetables or use in a panini or pizza.
To Freeze:
- Use an ice cube tray or place big spoonfuls on a wax paper lined tray and place in the freezer until solid. When firm, transfer to a ziplock bag.
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