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 to 2 Tablespoons lemon juice
2 to 3 cloves garlic, minced
1/2 cup shredded Parmesan cheese
3 Tablespoons 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, 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). Serve as a spread with crusty bread, as a dip or topping for veggies, or use it in pasta dishes and salads.
Recipe from NancyC | nancy-c.com
I mostly eat pesto spread on a thick slice of crusty bread, usually sourdough bread! It’s also really good on Asiago cheese bagels. Do you grow your own basil? Do you use it to make pesto?