30 August, 2016
Fresh Basil Pesto
It’s time to start using up that basil plant I have on my back patio. Summer is coming to an end and I want to get as much basil off of it as I can.
Today I made up some fresh basil pesto. I made it because my basil plant was full and I wanted to make room for some more basil leaves to grow. This pesto is so easy to whip up, it only takes a few minutes and a food processor. There are so many foods that go well with pesto. A few that come to mind are, shrimp, chicken, pasta, turkey roll ups, even pizza. These are just a few things I’ve used pesto on myself. Her is a link to my recipe for pesto grilled shrimp, this is my favorite pesto recipe so far.
If you have a lot of basil and you don’t know what to do with it all, make up a few batches of pesto and freeze it for the winter when your basil plants are dead. I plan to do this for our family. Pesto in the store can be expensive and honestly it’s not as good as fresh homemade pesto.
If you’ve never tried pesto before and you think it looks gross, please give it a try. I never thought I would like it until I started making the pesto shrimp I talked about above. Give it a chance you might be surprise how much you enjoy it.
In the comment section below let me what your favorite pesto recipe is.
Enjoy and if you’re looking for more pesto recipes stay tuned there will be more to come soon.
- 2 cups fresh basil leaves, packed
- 1/2 cup shredded parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts, roasted
- 3 garlic cloves, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- In a small skillet roast the pine nuts over medium heat. (about 5 minutes, until nuts start to brown) Set aside to cool.
- In a food processor add the basil and pine nuts. Pulse a few times until combined.
- Add the garlic and parmesan cheese. Pulse of few times until combined.
- Slowly add the olive oil and blend until combined.
- Add salt and pepper and pulse a few times.
- Spoon the pesto into an air tight container.
Enjoy with your favorite pesto recipe.