ByMrs. Shecky's Blog

~Pesto~

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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.

~Pesto~
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~Pesto~

Recipe by Mrs. SheckyDifficulty: Easy
Servings

2

Cups
Prep time

20

minutes

A garlic and herbaceous condiment addition for many foods.

Ingredients

  • 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)

Directions

  • Prep:
    If you Prep, things just go easier.
  • Pine Nuts
    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.
  • Basil
    Wash and dry basil. Pull the leaves off and just use the leaves.
  • Garlic
    Smash the garlic cloves and give them a rough cut.
  • Parmesan Cheese
    Grate the Parmesan. *you can add more to taste*
  • Blend
    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.

Notes

  • Nuts:  If you or anyone planning to enjoy this recipe are allergic to nuts, then you already know not to add them.  It is just as good without the nuts. 
  • **  Blending more doesn’t hurt the Pesto, in fact you can use it as a sauce with just about any meats or salads and even deserts.  I just like bits of the leaves so it is up to you. Oh the fun of cooking!
  • ***Freezing can save time for future recipes and dishes.  Just pour the Pesto mix into ice cube trays and store it away until you need it.  It’s good in the freezer for about 6 months.
  • ****This will stay fresh (at least in my fridge) for about 3 days, so freezing is a great option if you have made more than you can use within that time. 
  • Note:  There are guidelines on freezing.  Personally, I take my frozen products and rotate them periodically.  6 months is a good cut off for me.  When I can my foods, it is different so I have dates on my food that have been processed and frozen.  Use your smarts and date your frozen goods so they can be used and enjoyed with all their flavors.
  • Enjoy!

Pesto used as a marinade is great on meats and even veggie burgers.

Pork Sliced with Pesto
Chicken Thighs With Pesto Marinade

Try some on Butternut Squash Soup with swirls of Basil Pesto

Enjoy!

From Mrs. Shecky’s Kitchen To Yours,

Mrs. Shecky

8 Comments

          1. oh yes, my father has it as did his dad who died in 79′, my last year of high school. Dad’s mum died in 1993.

            I miss these wonderful people so much, so many of my family are now gone. It hurts.

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