The Easiest Pesto Recipe

A good Pesto recipe will turn ordinary dishes into something flavorful and delicious. This easy pesto recipe uses simple ingredients, and can be made in large batches to freeze for later.

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Basil is an easy herb to grow yourself at home. It can be grown in a sunny window, or in your outdoor herb garden. It’s great on pizza, in pasta sauces, salads, and casseroles. However, the most delicious way to use your basil is to make pesto.

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Growing Basil at Home

Basil can easily be grown outdoors, in a pot or in the soil. Plant your basil a couple of weeks after the last frost date. Almanac.com is a great site for determining the last frost date in your area. Once you’ve determined when to plant your basil, find a sunny spot with well drained soil. Basil plants need at least 6 to 8 hours of sun a day. In the thick of summer here in the south, my basil will start to wilt. If you experience the same problems it can be covered with a shade cloth to prevent wilting..

If you plan to grow your Basil in pot indoors, pick a sunny window to place your basil plant in. the plant may need to be repotted as it grows.

Harvesting Fresh Basil

Basil leaves can be harvested once the plant reaches 6 to 8 inches tall. Pinch the tender leaves from the top of the plant to promote more growth. Leaves can also be harvest from the bottom of the stem, but will make the plant top heavy and appear less full.

You can clip the plant stem several inches from the top for storage in a glass of water.

Storing Fresh Basil

Fresh basil clipped at the stem can be stored for several days in a jar of water in the refrigerator. However, if you plan to freeze your Basil leaves, it’s best to blanch them first prior to freezing.

Start by boiling a pot of water. Briefly dip the basil leaves into the boiling water for around a minute. Remove the leaves immediately then put them in a bowl of ice water. This will stop the cooking process and allow the leaves to maintain their bright green color. Separate the leaves into an ice cube tray and fill each cube with clean water. Remove the cubes and store them in a ziplock bag. When you’re ready to cook with the Basil, remove the number of cubes you would like to use.

Alternatively, you can store the unbranched leaves in an airtight freezer bag and freeze them. This will also help prevent freezer burn.

What is Pesto?

Pesto is a delicious sauce traditionally made from basil leaves, pine nuts, parmesan, and olive oil. It’s typically served with pasta, but is also a great marinade or dressing on greek style salads. It’s also delicious on sandwiches and paninis. Once you make your own, you’ll find endless possibilities for this delicious sauce.

Homemade Pesto vs. Store-bought

There are many options for buying ready made pesto. However, the fresh taste of homemade pesto can’t be replicated in a jar. Jarred pesto sauces often contain inflammatory oils, preservatives, and a large amount of salt. Homemade pesto is made from simple fresh ingredients without any of the additives.

Pesto Ingredients

• Fresh basil leaves
• Pine nuts or walnuts
• Parmesan cheese
• Garlic
• olive oil
• Fresh squeezed lemon Juice
• Salt and Pepper

Alternative Ingredients

This recipe can be made without nuts and is still just as delicious.
Substitute non-dairy cheese for parmesan if you have a sensitivity.

Making Pesto

Start by rinsing all the basil leaves. Allow them to dry completely.

Next, combine the fresh basil leaves, pine nuts, parmesan cheese, garlic, olive oil, lemon juice, and salt & pepper in the food processor. I have this one and love it!

Process the pesto until it is thick and smooth.

Taste the sauce to ensure you’ve added enough salt.

Storing your Pesto

Your delicious fresh pesto can be stored in an air tight container in the refrigerator for up to one week. However, I don’t believe it will last that long once you’ve tried it. If you’re making a large batch pesto, it can also be frozen for later. The best way to freeze pesto is to pour the sauce into an ice tray and place it in the freezer for a flash freeze. Remove the cubes from the tray, and store them in the freezer in an air tight ziplock bag for up to six months. When you are ready to use your pesto, remove the desired quantity of cubes.

Closing

You can easily make pesto can be made easily at home, and stored in the freezer for later. It’s so delicious, you’ll find plenty of ways to use it up without having leftovers. Try making a batch today!

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