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.

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6 Comments

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.

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

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    • 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

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

  4. Pingback: Pesto Chicken | Doehrmann Farms

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