Got Basil? Make Pesto!
What to do with a bumper crop of basil? Make basil pesto! This is one of our very favorite ways to appreciate the freshness of home grown basil. At the end of our basil season, we usually make a triple batch and freeze it in ice cube trays. Pop the basil cubes out of the trays once they are frozen. I place 2-4 cubes in ziploc bags for use all winter long. We really appreciate the fresh flavors of the garden when our season has ended, and especially appreciate how easy the frozen pesto cubes are to use! Just pop them in the microwave in 30 second increments until thawed.
Once you have all your ingredients together, your food processor does the work. The amounts in the recipe below are approximate. Many people make pesto with pine nuts, but they are pretty expensive. You can also use walnuts or pecans! As you pulse together the ingredients, you will want to taste as you go as you might find you need a bit more salt, cheese, or other ingredients.
Storing for later use
Once you pesto tastes just right, it’s ready to use. If you aren’t going to use it right away, place it in a small container and cover it with olive oil to prevent too much oxidation/browning. Then cover the oil with a bit of plastic wrap to attempt to keep it away from the air. You may see a bit of browning on the top layer. If you don’t like the color, you can easily scrape off a thin layer if desired.
Pesto Uses
We toss basil pesto with pasta, of course. Our favorite protein and fiber packed gluten free pasta is a red lentil pasta made by Tolerant. Trader Joe’s red lentil pasta is also pretty amazing. It’s not just for pasta, however! We spread it on baked/grilled chicken or pork tenderloin, and slather it between the layers of veggie stacks as well.
We also love to toss pesto with roasted potatoes, drizzle a spoonful in a minestrone soup, and use it for a dip and/or spread for crusty bread. Add a little bit to your next charcuterie board. It will really complement both hard and creamy cheeses, and make a wonderful dip for crackers and veggies.
Basil Pesto
Equipment
- food processor or blender
Ingredients
- 3-4 cups basil leaves enough to fill the food processor half to three quarters full
- 4 cloves garlic
- 2 Tbsp butter
- large handful walnuts or pine nuts also works with pecans
- ¼ -½ cup parmesan or romano cheese can also blend these together
- ½ cup olive oil
- salt and pepper to taste
Instructions
- Clean basil if needed. Rinse and dry on paper towels.
- In a food processor or blender, add all ingredients except the olive oil.
- Pulse as you drizzle in the olive oil.
- Taste as you go. Don't be afraid to add a bit more cheese, salt, or nuts as needed!