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How to make homemade basil pesto with a twist!

Nothing tastes better than this recipe full of fresh basil, garlic, olive oil, and my favorite cheese. 

Homemade basil pesto is one of the summer garden’s greatest gifts.  Basil is simple to grow, and turning it into this delicious pesto couldn’t be easier.  Freezing pesto is a fast way to store it so you can have a taste of summer during the cold winter months. 

This is a simple recipe that can be adjusted to your individual taste. Like it more garlicky, then add more garlic. Don’t have pine nuts, use toasted walnuts or slivered almonds. (Toasting them makes all the difference in the depth of flavor)

Here is what you do when a wonderful friend gives you a trash bag full of garden-fresh basil straight from her garden. Or you may grow a lot yourself!

Wash the basil very well, bugs love it too and may tag along as you pick some and bring it in to make pesto.

It takes some time to strip the leaves from the stalks if you have a lot to make. Turn on some music and take your time, relax, and think about having your favorite pesto dish during the depths of winter. Nothing tastes more like summer than some pesto fettuccine.

Toast the pine nuts to a golden hue, it enhances the flavor. Just be careful when you do this, they burn very easily. You can toast the pine nuts in a dry skillet (no oil) over medium heat for about 3 minutes. Or you can toast them in a 350-degree oven for 5 minutes, again keep a close watch on them.

Using a food processor or blender quickly incorporates all the ingredients into a glorious green paste. Though those who prefer the mortar-and-pestle method tell me it imparts better flavor.

Pack the basil leaves into the processor. Add the cheese, garlic, salt, and toasted pine nuts. Begin to puree the ingredients, and add olive oil as it blends. Blend until smooth.

Some like to use ice cube trays to divide up the pesto for easy freezing but I also pour 1/4 cup amounts onto a parchment paper-lined baking sheet. My freezer is large enough to set this inside, keeping it flat to freeze.

(feel free to adjust the amount in each patty, I have found 1/4 cup a perfect amount for my recipes)

Once the little pesto patties are frozen, stack them in a freezer bag, separating them with parchment paper.

We love pesto on fettuccine but other ways you can serve pesto is over a block of cream cheese to spread on crackers or stir it into sautéed vegetables. 

I hope you enjoy this fabulous summer treat!

the Best Homemade Basil Pesto

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The best homemade basil pesto. A different take on a classic recipe. Delicious on pasta, sliced baguettes, or as a pizza sauce.

Ingredients

• 1/2 cup fresh grated Asiago cheese
• 1 teaspoon salt
• 1/2 cup pine nuts lightly toasted
• 4 cloves garlic
• 4 cups fresh basil leaves
• 1/2 cup good olive oil

Instructions

1. Lightly toast pine nuts in a dry frying pan over medium-low heat. Stir gently as they toast to a golden brown. Be careful not to burn.
2. Pack processor or blender with basil leaves
3. Add cheese, salt, garlic, and pine nuts in with the basil. Blend until finely minced. While the processor is turning pour in olive oil. Continue until pesto is smooth.
4. Line cookie sheet with parchment paper, drop heaping spoonfuls onto sheet.
5. Freeze, remove from freezer, and place individual mounds of frozen pesto into a freezer bag.

Notes

to keep pesto patties from sticking together just cut parchment into sizes slightly larger and place between patties when storing in a freezer bag or container.

If you are making a small batch and wish to refrigerate instead of freeze, place in a small jar, pour olive oil over the top of pesto about 1/4 in thick. This seals the top and prevents the browning of the fresh basil.

More you will enjoy:
Instant Pot Chicken Tortilla Soup
Greek Pasta Salad
Oven Roasted Tomato Sauce
Classic Pesto

 

 

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