If you remember a few weeks back Renae posted about what it means when your home grown herb plants begin to flower; once they are going to seed or two as a result of high temperatures. My basil plant, which had flourished for over a year, began to flower not long after her post and I can only blame it on the rising temperatures in West TN. I used the opportunity to try my hand at making fresh basil pesto and it was surprisingly easy to do, but yielded far more than I anticipated so you’ll likely be seeing some recipes in the near future featuring basil pesto as I try to use it all up!
Did you know you can freeze pesto? Checkout Renae’s tips on freezing homemade pesto!
- 2 cups fresh basil (use a measuring cup and really pack it down)
- ⅓ cup pine nuts
- 2 tbsp. minced garlic
- ½ cup extra virgin olive oil
- ½ cup grated Parmesan cheese (I used and Italian blend)
- Freshly ground salt & pepper
- In a food processor combine basil and pine nuts and pulse a few times.
- Add garlic and pulse a few times more.
- Turn food processor on and gradually add the olive oil in a constant stream as it works to process and blend; once fully added, stop and scrape the sides before continuing.
- Add grated cheese and once again pulse until well blended.
- Season with salt and pepper to taste.
- Transfer from food processor to a bowl, stir and use as desired.
- Store remaining pesto in fridge for future use.
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello