Basics: Pesto

Nothing says “summer” like a huge batch of basil pesto. The stuff you buy at the store can’t hold a candle to the real deal, and it couldn’t be easier!

basil

As you can see, I am just swimming in basil. So I pruned down my bushes, gave it a quick bath and spin-dry, and crammed as much as I could into my food processor, along with a few cloves of garlic. Once the first batch pulsed down, I added in the rest of my basil.

Next up, slowly pour in olive oil until you get the consistency you want. I used close to a full cup for my 6-ish cups of basil.

olive oil

Next up, some nuts! Tradition calls for pine nuts, but I only had peanuts…so that’s what I used! I’ve also made pesto with almonds before.

nuts

A few more quick pulses and you’re done! Be careful not to keep the food processor on too long at this point, or you’ll end up with pesto nut butter!

If you’re like me, you’ll have way too much pesto to use immediately. It’ll keep in the fridge for a few days, or for a month or more in the freezer — ice cube trays give you a perfect portion!

freeze

Enjoy your summer bounty for weeks to come!

Basil Pesto

  • 6 cups basil
  • 2-3 cloves garlic
  • 1/2-1 cup garlic
  • 3 tbsp nuts
  • Optional: Parmesan cheese
  1. Pulse together garlic and basil.
  2. With the food processor running, slowly drizzle in olive oil, scraping down the sides every minute or so.
  3. Add nuts and pulse til they are finely chopped.
  4. If serving immediately, stir in some freshly grated Parmesan cheese (don’t add if you’re freezing — add it when you thaw).
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4 comments

  1. […] I’ve already been using them a little and I can’t wait to make about a gallon of pesto from all the […]

  2. […] of snow today. Pesto to the rescue! It just tastes like summer, doesn’t it? Luckily I have a nice big batch in my freezer so I pulled out about half a cup’s worth of […]

  3. […] 2-3 tbsp pesto […]

  4. […] for the soup itself. Top it off with some Parmesan cheese, a drizzle of sriacha, or a dollop of pesto. You can even save the carcass of your chicken to make another batch of stock to freeze for next […]

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