This year Sheckyville got a good bunch of Basil. Since we are at the end of that plant’s life for the year it was chopped and a good batch of Pesto was made just for freezing to enjoy at a later date.
This recipe is very easy and all you need is a blender or food processor so why not. Freeze it and enjoy your herbs for months to come. Use it on meats, fish, and pasta and, I even use a bit on my vanilla ice cream for a sweet and savory craving. Sound crazy? Try it you may be surprised.
- Blender or Food Processor
- 6 c Basil Leaves (Can use up to 8c fresh basil)
- ¾ c Olive Oil Virgin
- 1 tsp Salt or to taste (Kosher)
- 3 Garlic Cloves
- ¾ c Parmesan Cheese Grated
- Pine Nuts (optional)
Prep: If you Prep, things just go easier.
- In a 350° oven, take about a ½c of pine nuts and spread them in a baking sheet and roast until golden. This takes only a few minutes maybe 5 – 8 minutes but don't burn them. Toss them up about minute 3 or so. Take them out when golden. *These bring out a nutty flavor in the Pesto but it is optional.
- Wash and dry basil. Pull the leaves off and just use the leaves.
- Smash the garlic cloves and give them a rough cut.
- Grate the Parmesan. *you can add more to taste*
- In a blender or food processor add the basil, garlic, and oil and blend until just chopped up. Then add the pine nuts and cheese and continue to blend until all is at a pour able but not a puree consistency. If you think you need more olive oil add a bit at a time. **See notes.
- This makes about 2 cups. You can add more or less of each ingredient to taste which makes this a very tasty condiment added to many dishes.
Pesto Chicken: Just slab some on and voila… Pesto Chicken.
Try some on Butternut Squash Soup with swirls of Basil Pesto
From Mrs. Shecky’s Kitchen To Yours,