Basil Pesto is full of flavor and can be used in so many different ways.
Homemade Basil Pesto is packed full of flavor. Right now my basil in my garden is going crazy. It had such a slow start and I was certain I wasn’t going to be able to make any pesto this year.
Then, boom. It turned hot and the basil grew and grew and grew. I keep picking and making batches of pesto. I freeze the pesto in small containers to use all year long. We use pesto as a dip with crackers, mixed in pasta, spread on pizza and baked into bread.
To make pesto you just need five basic ingredients; fresh basil, fresh garlic, pine nuts, Parmesan cheese and olive oil. Oh and you need salt and pepper. You need those for flavor but they really don’t count as an ingredient! Right?
You can store pesto in the fridge for a week or freeze it so you enjoy the fresh taste of summer all year long!
Pesto made with fresh basil, garlic, pine nuts and Parmesan cheese.
- 4 cups fresh basil leaves
- 2 cloves garlic
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 1/2 cup Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Place garlic cloves in a food processor. Pulse for a few seconds until garlic is chopped.
Add basil. Turn processor on. With motor running drizzle olive oil through feed tube.
Scrape down sides. Add pine nuts, cheese, salt and pepper. Run processor until ingredients are well combined.
If mixture is too thick, add an additional tablespoon of olive oil.
Use pesto right away or cover and refrigerate.
Pesto can also be frozen.
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