I love pesto. I love it on Pizza Margheritas, smeared and baked on chicken and fish, mixed with mayonnaise on a BLT, heated up with cream and served over homemade egg noodles and smoked salmon (seriously good) and served with a simple salad in eggs en cocotte. Yum.
But I’d never made it before. I never had enough basil to make it myself, though I had a recipe bookmarked that I wanted to try for years!
Until, that is, until this year. My basil in my little herb garden has taken off and I finally had enough to make a batch of pesto with the first harvest of my herbs. And it is awesome! I’m freezing it as I go in half-pint portions (roughly a cup and a half worth per jar) which is a perfect serving size for most of my recipes. I can’t wait to enjoy the bright freshness of basil later this winter on a snowy day with a dollop of pesto served over a bowl of minestrone!
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. I poured and froze it in three half-pint jars.