Pesto is super easy to make. I have come up with a great Pesto Recipe for you. Pesto uses basil and basil is really easy to grow. Normally I would grow my basil in pots. This year I used my raised beds to grow my basil. As a matter of fact, I made pesto a month ago and the basil all grew back again – even thicker than before.
Here is how you can make Pesto:
- First cut down your basil. Inspect your basil for buggies. If you see any, wash and dry your basil before making the Pesto. Since I didn't have any bugs I went ahead to step 2.
- Pick the leaves off of the stems. Try not to get any of the stems at all – just the leaves. This is mindless work so maybe talk on the phone. (I talked to my mom 🙂
- Gather all of your ingredients.
- Put the cheese, walnuts. salt and garlic in your food processor 1st. Then pile your basil on top.
- Pulse about 5 times – you are trying to grind/break up the cheese, walnuts and garlic.
- Turn your food processor on and while it is running add your EVOO through the opening at the top. Stop. Scrape. And process some more. The longer you run it the finer it will be. Me? I like a few chunks.
- Voila – you have Pesto!
This is the HUGE amount of basil I just cut from my garden. The photo does not show how big it is. There is also a random vine growing too.
You need parmesan cheese, walnuts, garlic and olive oil. And oh, basil of course. I like to shred all of my cheese and peel my garlic ahead of time. I then gather the ingredients in their own measuring cups.
Typically I make 4-5 batches of Pesto. So measuring ahead of time ensures I don't forget anything.
One thing that is not in the picture is salt. After the 1st batch I realized it needed just a tad.
The printable Pesto Recipe is at the end…just scroll down.
I wish you could see how big that bowl on the left is! It is HUGE.
The bowl on the right? Yummy pesto.
Pesto can't be canned. There isn't enough acid in it to ensure safety. So, I put mine in little jars and froze them. I will definitely give some away as gifts. Tags and ribbons will be added later.
Enjoy.
And go on, make some pesto!
Here are the supplies that I used:
Pesto
Ingredients:
- 4 cups fresh basil leaves (no stems)
- 1/2 C walnuts or pinenuts
- 2 large garlic cloves
- 3/4 C olive oil (EVOO)
- 1 t salt
- 3/4 C grated parmesan cheese
Instructions:
- Inspect your basil for buggies. If you have any wash and dry thoroughly
- Pick the leaves off the stems
- Put the cheese, garlic, salt and walnuts in the bottom of a food processor. Place the basil on top.
- Pulse 4-5 times to chop up the bottom ingredients
- Turn machine on continuous and add your EVOO through the hole at the time. Stop. Scrape and then process some more. The longer you process the finer it will be. Me? I like a few chunks.
- Voila! You have pesto
Big Hugs, Jane
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