I’ve grown basil every summer for many years–sometimes in a garden, but lately in a large pot, since I don’t have space for a garden right now. I love making homemade pesto with my basil! It’s really easy to make and there’s nothing like cutting fresh basil from your own garden or pot to make it. What probably takes the longest time in making this recipe is picking the basil leaves off the cut stems…but even that task is enjoyable because you get to sniff the wonderful aroma of fresh basil while you’re doing it! Here’s a simple recipe I use…it’s a good starting point, and you can adjust the amount of certain ingredients (like the garlic, for example) to suit your taste. You can use a food processor or blender–a food processor probably works best, but a blender will work, too.
BASIL PESTO by NancyC
Makes 2/3 to 3/4 cup
- 2 cups fresh basil leaves. packed
- 1/3 cup olive oil
- 1-2 Tbsp. lemon juice
- 2-3 cloves of garlic, chopped
- 1/2 cup shredded Parmesan cheese
- 3 Tbsp. pine nuts (I often substitute pecans or walnuts, because they’re less expensive)
- Dash or two of salt, to taste (optional)
In a food processor or blender, add the basil, olive oil, lemon juice, and garlic; blend or process until smooth (the mixture is on the thick side, so if you’re using a blender, you may have to stop the blender and stir with a spoon to help it along). Add the Parmesan cheese and nuts (and salt, if desired) to the basil mixture, and blend well. Spoon it out of the blender or food processor into a small bowl (or covered container if you’re going to use it later).
I mostly eat pesto spread on a thick slice of crusty bread. It’s also really good on the Asiago cheese bagels you can buy at Panera Bread or Atlanta Bread Company. If you’re a sourdough bread fan like I am, it’s good on that too!
Do you grow your own basil too? What do you like to make with it?
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My basil plants rarely live. I do love pesto and yours looks wonderful. I bought a huge bunch at the farmers market and made some the other day!
Thank goodness for the Farmers Market! If I make pesto pretty frequently in the summer, I usually need to get some extra there!
Cannot wait to make this! Thank you!
You’re welcome! Homemade pesto is the best!
Basil is one of the few plants that survive my neglect. Thank you for sharing the recipe.
Yes, basil is pretty low-maintenance! Hope you get a chance to try the pesto! 🙂
Thank you.
Tasty!
I am going to try this recipe. I have tried to make Pesto twice and each time it did not turn out so well. In fact, I had to throw it away both times.
That’s frustrating–I hope this one works out better for you!
Thanks for this recipe. I had to be reminded that homemade is simply best. Will keep this in mind to make soon.
Hi!
I’ve found that some varieties of basil are more bitter than others. I stick with the Italian type, the plain green stuff.
Lemon basil is too sour and the purple variety is rather bitter. The purple variety can be salvaged by adding some extra cheese!
That’s good to know–thanks for sharing those tips, Cheri!
So far I’ve made pesto twice in the last couple of weeks, and will probably make more. I have basil here and there all over my backyard, different varieties. I think pesto is just about the best thing you can use basil for.
I do too, Angie–I think pesto is my favorite thing to use basil in! 🙂