Summer Basil Pesto
Savor the flavor of summer and enjoy your harvest of basil in your winter recipes with an easy recipe for Homemade Basil Pesto. Fresher and so much more flavorful than store bought. Makes 28 oz. or (3) 8 oz. jars + (1) 4 oz. jar
Servings: 28 ounces
Equipment
- food processor or blender
Ingredients
- 5 cups fresh basil leaves packed
- 1/2 cup toasted pine nuts
- 4 - 6 cloves garlic peeled and chopped depending on how large cloves are or how ‘garlicky’ you like your pesto
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Instructions
To toast pine nuts:
- Place the pine nuts in a single layer in a small, dry skillet over medium-low heat.
- Stir occasionally to prevent the nuts from burning.
- Cook for 3–5 minutes until they start to smell fragrant and are begin to turn golden brown. Remove pine nuts from skillet and transfer to a plate to cool briefly before making pesto.
To make pesto:
- Place the pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.
- Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly pureed.
- Add Parmesan and puree for a minute.
- Transfer pesto to clean jars and store pesto in the refrigerator or freezer with a thin film of olive oil on top to keep pesto from oxidizing (turning brown).
- Pesto will keep in the refrigerator 1 - 2 weeks or 6 months in the freezer for best flavor. Let it thaw overnight in the fridge. I’ve kept some 9 months in the freezer without noticing any deterioration of flavor. After each use, add a little more olive oil to the top of pesto to keep it fresh and from browning; stir before using.
Notes
- Basil is an aromatic herb and perishable so it should be used within a day or two after cutting. Washing and soaking the leaves will remove the oils, i.e. flavor, from the leaves. To wash, gently rinse your basil in a colander or wipe leaves with a damp paper towel to preserve the flavor. Remove basil leaves from stems, discarding blemished leaves or flower bits, measuring 5 packed cups. You can supplement with baby spinach or baby arugula if you don’t have enough.
- Store pesto in a container or jar with the smallest top surface area possible for less oxidation. Don't worry if your pesto seems thin and runny; olive oil solidifies when refrigerated so your pesto will thicken and firm up as it chills.
- For milder garlic flavor, use roasted garlic cloves.
- Substitute other nuts for pine nuts like walnuts or hazelnuts or use a combination.
- Extra virgin olive oil tends to be more bitter than a pure olive oil, so use the olive oil of your preference for a milder flavor.