Homemade Pesto
May 16th, 2011
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Homemade Pesto
Pesto is so easy to make and as we’re getting into basil season, it’s a great time to make extra and freeze it for later in the year.
I hadn’t made pesto in a long time but when we went to the Asian supermarket a few weeks ago, I got a huge bunch of Thai basil. I used some in a great curry (recipe will be up soon) and was trying to figure out what to do with the rest of it, when I remember how easy it is to make pesto.
Pesto will keep for 3-4 days in the refrigerator and for a few months (or more) in the freezer. Some people make big batches and freeze it in ice cube trays and then pop the cubes in to a Ziploc bag so you can just pull them out as needed. You can make this recipe with fresh spinach too – also makes a delicious pesto.
I make mine in a food processor, but I think you could make it in a blender as well.
Ingredients:
3 cups packed organic basil leaves – remove the big stems, you can use the smaller ones
2 large organic garlic cloves
½ cup organic pinenuts, walnuts, almonds or a combination. – I make a variety of crispy nuts and keep them in the freezer, they’re perfect for making pesto.
¾ cup freshly grated parmesan cheese – I use the fresh parmesan/romano blend from TJ’s.
¾ cup of extra virgin olive oil.
Celtic salt to taste
Directions:
Combine everything except the olive oil in your food processor, turn it on and pour the oil in a slow stream until the pesto comes together in a nice paste. If you’re storing it in the refrigerator, put it in a small dish or container and cover it with olive oil, that’ll keep it fresh for up to four days. Serve it over any kind of pasta. It also makes a great spread for cheese and other types of sandwiches. Enjoy!
Read more great, Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/05/monday-mania-5162011/
Read more great, Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/05/real-food-wednesday-51811.html
Read more, great, Simple Lives Thursday posts here: http://gnowfglins.com/2011/05/19/simple-lives-thursday-44/
Read more, great, Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2011/05/pennywise-platter-thursday-519.html
Read more, great, Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-may-20th/
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I love the idea of crispy nuts in the freezer. This pesto looks delicious, and it’s something my kids really enjoy. I agree that basil (well any food really) is too precious to waste, so thanks for this post.
Hi Rhi, I figured the best way to keep our crispy nuts fresh was the freezer and it’s worked great to have them on hand, and just take some out as needed. My kids love it too and it’s such a summery treat. 🙂
Sheri
Thai Basil! Absolutely love it! I was from Singapore so I really do love it when I get hold of herbs and spices that remind me of the flavours of home. I also made pesto with it (plus coriander) when I got a huge bunch at the asian supermarket (:
http://mummyicancook.blogspot.com/2011/03/panfried-shrimps-with-glass-noodles-in.html
btw it’s often used in stirfries too, not just in curries (:
http://mummyicancook.blogspot.com/2011/03/three-cup-chicken_29.html