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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15 Comments
Mary Ann | The Beach House Kitchen
September 9, 2017 at 5:09 pmNothing better and fresher than homemade pesto Kathy! I love it in pasta dishes, on sandwiches, you name it! Looks delicious!
Kathy
September 10, 2017 at 8:08 amMy husband likes to use it on sandwiches instead of mayonnaise. It adds tons of flavor!
Dawn - Girl Heart Food
September 11, 2017 at 5:17 amLucky you with all the basil. I have no luck with growing basil outside and minimal with it growing inside. I love me some pesto and this one sounds fabulous. Plus, that colour is stunning! I could think of so many uses for this. Great job on the video too 🙂 !!
Kathy
September 18, 2017 at 6:06 amSome years we have better luck growing basil than other years. I’m always grateful when we have a great harvest!
David @ Spiced
September 11, 2017 at 5:35 amOh man, this totally brings back memories from a couple weeks ago when we made so.much.pesto. But like you, we love pesto around here, and we keep it frozen for easy winter meals. Plus, we had a TON of basil in the garden, and we needed to use it up somehow. Great video, Kathy! 🙂
Kathy
September 18, 2017 at 6:01 amThanks, David! 🙂
Cheyanne @ No Spoon Necessary
September 11, 2017 at 7:07 amPesto has to be one of my favorite things during the summer and yours looks perfect, Kathy! I could literally drink a gallon of this green beauty! Cheers!
Kathy
September 18, 2017 at 6:01 amA gallon! Whew….you’d better get busy making some pesto 🙂
Agness of Run Agness Run
September 13, 2017 at 2:44 amI was looking for a good pesto recipe and I found it! Excellent combination of ingredients, Kathy!
Miriam - londonkitchendiaries.com
September 14, 2017 at 6:54 amGreat idea to freeze the pesto – love the idea of having the fresh taste of summer all year long at my fingertips 🙂
Miriam x
Kathy
September 18, 2017 at 6:01 amMy freezer is stuffed full of wonderful pesto!
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September 14, 2017 at 10:48 amI just made pesto to freeze with my basil! Mine is slowing dying off as the temps get cooler and cooler. Sad face! haha This looks scrumptious – you just cannot go wrong with basil pesto!
Kathy
September 18, 2017 at 5:53 amI am just about at the end of my basil too. I’m glad I was able to make several batches of this pesto to last all winter!
Velva
September 15, 2017 at 3:07 pmHomemade basil pesto like yours is proof that is simple is best! No doubt the pesto is flavor packed and can be added to so many dishes. Thanks for sharing!
Kathy
September 18, 2017 at 5:50 amIt is packed with flavor!