Homemade Pesto {Recipe}


4 comments
As you recall, I mentioned harvesting my basil crop due to the high heat index.  I decided to make my first batch of homemade pesto sauce, and let me tell you, although this baby is going in the freezer, I'm so glad I did.  I have purchased jarred pesto, and it's good, but fresh is always better.  Plus I like to control how much salt is in my sauces and spices and that's something that is very difficult with processed food. 

So, on to the recipe!

{Homemade Pesto Sauce}
makes a little over 1/2 pint

Ingredients:
2 cups of fresh basil (packed)
1/4 cups pine nuts
1/2 tsp Kosher salt
1/2 fresh black pepper (cracked)
1/3 cup blend of Romano and Parmesan cheese
3/4 cup EVOO (extra virgin olive oil)
4 tsp minced garlic (or 4 garlic cloves)

Directions:
Place all ingredients except basil and cheese into a blender or food processor.  Pulse to chop the pine nuts and garlic (if you're using whole cloves).  Add the basil and cheese.  Pulse to chop the basil.  Then blend for a few seconds to evenly mix the ingredients.  Enjoy!  (or freeze and enjoy on a later date)

* I used mostly grated Romano cheese and added some Parmesan to make 1/3 cup.  To me these cheeses taste very similar, but I enjoyed the mix of the two.


Buen Provecho,

4 comments:

  1. Nice job Libby! It looks great. Just think of all the yummy things you can put that on. I'm getting hungry now. :)

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  2. YUM! I've got a nice bunch of basil that needs to be harvested. Thanks for the recipe!

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  3. This looks delicious! I love basil and fresh pesto. Your photographs are beautiful, too.

    I would love it if you would share this at the Smart Solutions linky party. You can link up here:

    http://theprudentpantryblog.blogspot.com/2012/07/prudent-projects-and-smart-solutions.html

    Have a great day!

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  4. I love pesto! For some reason, I haven't had much success making it at home. I will add your recipe to my try list. Maybe it will be the one that will work for me!

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