Fresh Basil Pesto

IMG_0032You can never go wrong with pesto. It’s great way to preserve fresh basil, whether you get it in the thick of growing season. . . . or in January. (Never in my wildest dreams.)

I love this recipe, because you can tailor it how you want it! Here’s what happened to the basil above

Easy Basil Pesto

2 cups Basil Leaves

1/4 cup olive oil

1 tablespoon minced garlic

1/2 cup grated Parmesan cheese

Directions: Throw everything into a blender or food processor and blend until smooth.

Use immediately or freeze in an ice cube tray for later.

Fresh, simple, wonderful — you can’t go wrong until you have pesto from fresh basil leaves. You’ll never go back to the canned, store-bought stuff again. (I know I won’t)

P.S. Feel free to throw in some pine nuts. Or dried tomato. Or roasted bell peppers. Or lemon juice. I better stop here because the possibilities are endless!

Note: To get the “pesto ice cubes” out of the tray, let them sit out 15 minutes or run hot water over the bottoms briefly.



Filed under Basil, Recipes

6 responses to “Fresh Basil Pesto

  1. reiknight

    Pine nuts are the bomb, especially when lightly toasted and added to this pesto. Pesto makes a great pasta sauce too. Stir some through cooked plain pasta with some lightly fried chorizo sausage slices or use it to make a creamy base. Too delicious! Omnomnom waiting for my basil bushes to recover from the last time we harvested.


  2. Good morning! Nice that this recipe doesn’t include the expensive nuts! Thanks for sharing on the Art of Home-Making Mondays πŸ™‚


    • Tell me about it! When I first made pesto, I bought pine nuts according to a recipe. The price was a little traumatizing for so little quantity. πŸ™‚ And really, I can’t tell the pine nuts are even missing in this recipe. But then again, I only eat pesto for the basil flavor, anyway. xD


  3. Pingback: Drying Basil with a Dehydrator | Doehrmann Farms

  4. Pingback: Pesto Chicken | Doehrmann Farms

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