Jul 112009

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!

To the left, a gratuitous cute shot of the littlest gardener! Who knew how much fun he’d have with my little $1 gravy seperator from Thanksgiving? He loves using it to water the plants!

  • 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.


Print Friendly

  One Response to “Pesto”

  1. Original comments from former blog:

    Barb@My Daily Round said…

    We love homemade pesto! I’ve never tried using walnuts with the pine nuts; I’m anxious to try that. I also puree basil and parsley together with olive oil and freeze it in ice cube trays. Then I pop an ice cube or two into spaghetti sauce for extra basil flavor.

    Real Food Mama said…

    I planted basil this year just for the pesto! I too have yet to try it with walnuts, but I keep hearing how delicious it is and may just have to bite the bullet and go for it! I love the pic of your son – my little man also likes to help out in the kitchen 🙂

Sorry, the comment form is closed at this time.

Log in here!