Last week we got a great big herb pot for our new deck. It is bursting with fragrant mint, parsley, basil, thyme, cilantro and sage. I can hardly describe how inspired I am every time I look at it. To celebrate this latest milestone in our new suburban life, on Saturday I decided to make my first batch of Summer Pesto with some of the basil.
To make my pesto last all year long I freeze half of each batch in individual freezer baggies. In the winter, when fresh herbs are not on my deck or at the farmer’s market, I thaw a bag each time I need it. I highly recommend this “divide and freeze half” method, it means you’ll never have to be without homemade pesto ever again. Isn’t that a relief?!
2 cups packed fresh basil leaves (pack them in tightly!)
2 large garlic cloves
1/2 c. pine nuts
1/2 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
2/3 c. good olive oil
1. Combine basil and garlic in a food processor and blend to a fine paste.
2. Add pine nuts, process until smooth.
3. Add cheeses and process again, until smooth.
4. With the machine running, pour the olive oil in the food processor and mix until smooth and creamy. If pesto seems too thick dribble in 1/4 c. warm water to thin it out.
5. Pesto will stay in the refrigerator for up to 10 days in a sealed container. Or, if you want to save it for later, freeze it using the instructions below.
Freezing Pesto: To freeze pesto put it in a sealed air-tight container like a small ziploc bag or tupperware. Once it is thawed it should not be re-frozen.
Naptime Recipe Props: This is a basic pesto recipe that never fails and is extremely versatile. Sometimes I stir it into pasta salads or make a light pesto salad dressing, other times I like to use it as a sandwich spread or a dip with veggies.
Naptime Stopwatch: I am able to make a large batch of this pesto in less than 10 minutes. Take your time to make sure everything is combined well, this will make it most flavorful.
Naptime Reviews: Everyone loves a good pesto recipe and this one never disappoints. Once I added a little jalapeno for spice and everyone liked that, too!