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