Basil Pesto

Make this fresh and delicious Basil Pesto in just minutes!  Just 6 simple ingredients make up this pesto.  Add it to pasta sauces, salads, soups and spread on sandwiches!

Ahhh basil.  A beautiful and fragrant herb that makes so many dishes just that much more delicious! I’ve always loved basil but around here it can be hard to find outside of summertime, unless you want to pay $10 for a teeny bunch of it.  So when I discovered a genius tip to grow basil, my basil plants have never been more prolific!  I have more than I know what to do with, but I am going to try my hardest to harvest and use every bit of basil I can.  I’m making pesto, basil butter, I’m drying it, freezing it and eating as much fresh basil as humanly possible!

One of the first things I wanted to do, was make homemade pesto.  I love pesto, and had no idea it was so easy to make at home.  SO easy.  Like 5 minutes easy.  Love.  That. So forget that $10 jar of pesto on the grocery shelf, grab your food processor and let’s make some of our own!

How to use Basil Pesto:

Here are some great ways to enjoy your homemade pesto!

• Toss it with cooked pasta.
• Toss with steamed vegetables like green beans or potatoes.
• Use as a spread on sandwiches (it’s awesome with salami or a Bocconcini & tomato sandwich, or this Easy Italian Sandwich).
• Add as a topping to soups and stews.
• It’s wonderful on this Chickpea Tomato Bread Soup!

Nut Free Basil Pesto:

• You can leave the pine nuts out if you wish.  Sometimes I add 1/2 cup of fresh spinach instead.

Recipe Tips:

• If the pesto is a bit bitter (sometimes basil can be bitter), just add 1/4 tsp or more, of sugar.
• You can keep this in the fridge for up to a week.
• If the pesto is too dry, just add more oil.

Basil Pesto

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Make this fresh and delicious Basil Pesto in just minutes!  Just 6 simple ingredients make up this pesto.  Add it to pasta sauces, salads, soups and spread on sandwiches!

• Author: Jo-Anna Rooney
• Total Time: 5 minutes
• Yield: 1 cup 1x

Ingredients

Scale 1x2x3x

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 2 cloves garlic (minced)
• 1/2 – 3/4 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• 1 tbsp fresh lemon juice
• salt and pepper to taste

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Instructions

1. Using a food processor, blend together the basil, pine nuts, garlic and Parmesan cheese, until it is a rough paste.
2. Then while the processor is running, slowly pour in the olive oil (through the tube), until combined. The pesto should be a semi-thick paste.
3. If the pesto is too dry, just add more olive oil.
4. Season with salt & pepper to taste.

Notes

Use the basil pesto immediately, or store in a covered jar in the fridge for up to 1 week.

Keywords: basil pesto, pesto

 Recipe adapted from Joy of Cooking

More Recipes with Fresh Basil:

• Creamy Basil Pesto Chicken
• Caprese Pasta Salad with Balsamic Vinaigrette
• Fresh Tomato Salad
• Pasta with Creamy Tomato Basil Sauce
• Shack’s Shrimp with Prosciutto and Basil
• Easy Caprese Salad

Have a delicious day!