Where oh where has my sweet summer gone? It seems like I was just planting my herb garden and now it’s almost time to watch it go in to hibernation (along with my swimsuit). Of course, I use the phrase “herb garden” loosely, it’s more like my basil garden as basil seemed to invade my planter boxes. I’m not complaining though, my abundance of basil practically forced me to start making pesto which is something I had never really eaten much of, but I am now addicted to.
This pesto is great because it’s done in a matter of minutes, and by blanching the basil it will retain it’s beautiful green color. Plus you can really just smear it all over anything. I use a combination of basil, including a spicy basil I grow that gives it a nice little kick. You can also freeze this by following the same instructions but omitting the cheese until after you thaw it, then mixing it in. I’m definitely going to be doing that to make it through the colder months, because once you’ve made your own pesto, you will never want store bought again. Enjoy!
Homemade Basil Pesto (Print Me)
3 packed cups fresh basil
4 cloves garlic
3/4 cups shredded parmigiano reggiano (or parmesan)
1/4 cup toasted pine nuts
1/2 cup olive oil
Start by blanching the basil to preserve it’s freshness and color. To do so first prepare a bowl of ice water and set aside. Steep basil in boiling water for 15 seconds then immediately transfer to prepared ice bath. Immediately drain the herbs, then press them dry with paper towels.
Place blanched basil and remaining ingredients into blender or food processor and blend until smooth. Refrigerate any left over pesto in air tight container.
Source: All Recipes