The last time I was on the east coast I stuffed a bin full of basil and brought it on the airplane with me.
Apparently TSA wasn’t surprised by this and didn’t bother to check to see if I was transporting illegal herbs in my carry on. How disappointing.
Anywho, the next day I made pesto! And I thought of you. In the old days {before I made my own} I would buy a tub of pesto from Costco, use about half of it and then forget about it as the green goodness sat in the back of the fridge. I’d eventually have to throw it out.
But these days, I make my own pesto from homegrown basil and freeze the extras to use during the fall and winter months. And let me tell you Bob, it’s freakin’ awesome. Here’s my go to recipe:
My Favorite Pesto Recipe
Ingredients
2 cups packed basil leaves
1/3 cup olive oil
1/2 cup shelled walnuts
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 teaspoon sea salt
Instructions
Toss the basil, garlic, salt, Parmesan and walnuts into a food processor or blender and pulse, slowly adding oil until the mixture is nice and smooth.
If you plan on freezing some for later use, pour into ice cube trays {I use a 1 tablespoons scoop} and freeze until firm.
Pop the pesto cubes into a freezer baggie and store for up to 6 months in the freezer.
Amy says
I love to make my own too! I’ve never added garlic though so I’ll have to try that next! How do you eat your pesto? Any recipe ideas? I normally just serve it on the side with fish or pesto but would love some new uses 🙂
Mavis Butterfield says
Mixed in with pasta, on toasted sandwiches {instead of mayo}, with fancy crackers are just a few ways I like to use it.
Tracy says
This is the recipe I use as well. I think I may have a pesto addition HA!
Michelle says
Some members of my family are allergic to nuts, so I use avocado instead of nuts. Most Yummy!
Tracy says
I use either walnuts or pine nuts, but find toasting the nuts first adds a whole other depth of flavor to the finished pesto. So good.
Linda says
I usually make this in a double batch and freeze it in those reusable containers KFC puts coleslaw in. However, I use 2 cups of spinach leaves instead of basil (remember I’m doubling, so 2 c. basil, 2 c. spinach) I love, love the milder taste, and put it on salads (great w/ ranch dressing) and tomatoes, and anything else I think needs a bit of a kick.
mandy k says
I like using the walnuts also! I have a bag of ground hazelnuts. I’m thinking they’d be good too. Maybe add a little something different. My favorite meal lately has been salami, cheese, green olives, bread and pesto on the side.
Amy says
Oh….with some wine…this sounds divine, Mandy!!
Heather says
I mix pesto in with sour cream or greek yogurt to use for dip with crackers, bread or veggies. I’ve used toasted cashews in mine. In my garden, basil is going gangbusters, the rest of it is just taking up water.