Basil Pesto

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I planted some basil in the spring and now that it is getting colder, I want to use it all up. Basil will not make it through our winters here so I better figure out what to do with it before the first frost comes and kills it.

I figure the best way to use up all that basil is to make a pesto. I had three plants and pulled two to make a big batch of pesto. I still have a plant outside that I am picking from.  Last year I had the bright idea to freeze the leaves. It didn’t turn out so good. I was black and looked awful, so I didn’t use it.

I see a lot of pesto recipes with pine nuts in the ingredients. Although they are good, I prefer walnuts.  I like how they taste and they are a bit cheaper than pine nuts.

Pesto can be used in so many things, the ideas are endless. I love to spread on a sandwich, on pasta, in salads and soups, well you get the idea. So, if you are looking for a way to use up all that basil, make some pesto.

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Basil Pesto

Ingredients:

1/4 cup walnuts

2 cups basil leaves

1/2 cup olive oil

2 cloves garlic

1/2 cup Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

Directions:

Preheat oven to 250 degrees

Place walnuts on a baking sheet and bake for 10 minutes.

Combine the basil and walnuts in a food processor. Pulse until combined. Add garlic and cheese and pulse until it is incorporated.

Through the feed tube add the olive oil in a steady stream until combined. Stop to scrape the sides and add salt and pepper. Pulse a few more times.

You can store the pesto in an air tight container in the refrigerator for up to a week.

Peace be with you,

Veronica

 

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7 Responses to “Basil Pesto”

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    1
    Elizabeth Dodd — October 25, 2013 at 1:21 pm

    You can also freeze the pesto in individual serving bags. A friend makes a huge batch (or batches) without the cheese and enjoys the taste of fresh basil all year, adding the cheese when serving.

    Reply

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    2
    Kayle (The Cooking Actress) — October 25, 2013 at 4:25 pm

    Mmmmmmmmm I love basil pesto!!

    Reply

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    3
    Bebe — October 25, 2013 at 7:48 pm

    I love that you use walnuts. I was raised in Europe & we always used walnuts. I freeze pesto (no cheese) (add later) in tiny 2×2 zip lock bags for recipes.

    Reply

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    4
    Debra — October 25, 2013 at 9:58 pm

    You can freeze pesto though. I always freeze mine I. Ice cube trays and throw a cube or two into soups.

    Reply

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    JanetFCTC — October 26, 2013 at 5:19 am

    I absolutely love Pesto. My Basil plants got eaten up by bugs this Summer, so I’m jealous lol.

    Reply

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    Trish — October 27, 2013 at 12:14 am

    Basil freezes really well. Just put it straight into a freezer bag, no fuss necessary. I do this every year and then make pesto at my leisure in winter. with walnuts.

    Reply

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    Liz — October 27, 2013 at 2:13 am

    So envious of your basil crop, Vonnie! Mine petered out when we went on vacation…and there was no rain :( I love having a stash of pesto in the freezer!

    Reply

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