Basil Pesto Recipe

I love being able to grow my own Herbs! Really so easy to do and being able to make my own Seasoning Mixes is a plus because I know exactly what goes into each mix.

My basil grows voraciously throughout the Summer and aside from using it in my cooking and drying the leaves for my mixes I like to make Pesto and freeze it in ice cube trays for later use. This is by far my favorite way of preserving that fresh flavor! I use it in many sauces or simply thaw it to make a dipping oil for some homemade bread. It tastes so fresh, just like when I first picked it and adds the perfect hit of flavor!

Here is my Basil Pesto recipe but by all means use your own or adapt to suit your needs. You can change up the herb depending on your tastes and switch out the type of nuts used in the pesto. There are so many different ways to prepare a good pesto!

Basil Pesto

2 c. packed Basil leaves (After I cut mine, I wash them under cool water, shake gently to dry and leave in a colander til I’m ready to use.
1/4 c. toasted Pine Nuts (I toast mine in a skillet on the stove, medium heat. Just watch closely or they will burn)
2 cloves garlic
1 tsp. salt
1/2 tsp. pepper
2/3 c. extra virgin olive oil
1/4 tsp. red pepper flake
1/2 c. freshly grated Parmesan cheese (use a microplane grater)

Add all of the ingredients in your food processor/blender except olive oil and cheese. Through pour spout, gradually pour in olive oil while blending/processing. Stir in Parmesan after processing.

I pour mine into the ice cube trays and freeze overnight. Remove from the trays and store in gallon bags in the freezer. Easy as that!!

I would mark the tray that you use for the pesto so you don’t use it for ice. Don’t want any pesto flavored ice cubes in your drinks! :0)

Tara