Easy Basil Pesto
Every year there comes a realization that I planted too much basil. You would think I would learn, but NOOOO..
They start out so little, and God forbid I don’t have enough basil. What would I do? How would I cope? So, yes, I get a little carried away with the basil.
But, unlike zucchini, I am OK with having an abundance of basil. That is because I dry it to use throughout the winter, and I make pesto.
If you want some tips on how to dry your herbs, read my post, The Best Ways to Dry Herbs.
And, try this Italian seasoning blend
Pesto makes everything taste better
I always have pesto “cubes” in my freezer. I make a large batch of pesto, and then I spoon it into ice cube trays. Once frozen, I empty the trays into a freezer bag, label, and perfect pesto in my freezer to use whenever I need some awesome sauce.
Anytime I need a quick side dish, marinade, or elegant appetizer, I turn to pesto.
There are several different kinds of pesto using different herbs and different variations, but this is a basic basil pesto that you can whir up in your food processor quicker than you can say “what should I make for dinner?”
- 1/2 cup pine nuts can substitute walnuts
- 3/4 cup parmesan cheese grated
- 2 garlic cloves Finely chopped
- 6 cups fresh basil
- 1 tsp sea salt
- 3/4 cup extra virgin olive oil
- Toast pine nuts in a frying pan, stirring occasionally, until golden brown, 5–7 minutes.
- Keep a very close eye on them, as they will burn quickly when not watched.
- Transfer to a food processor and let cool.
- Add parmesan cheese and garlic, and pulse until finely ground, about 1 minute.
- Add basil and place the top back on.
- With the motor running, drizzle oil in a slow stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute.
- Season with salt.