Homemade pesto? Yes please. My mom is a big time pesto fan, so we used to eat it all the time. I also love pesto, but for whatever reason, I never think to buy it! (wtf is wrong with me?) But, this past weekend when I looked in my freezer and saw loads of basil that I picked all season long and dutifully froze … I realized I needed to do something to use it all up!! I already have new, fresh basil growing for this year (see: one pot herb garden). My mind instantly went back to dinners at mammas house and I knew exactly what I wanted … PESTO!
Okay my loves quick ramble here … I am SO sorry for being away for a week!! If you are following me on Facebook, you already know that I had a week of electronic failures. First, our computer with ALL of my blog photos (and all of my personal photos) just up and quit. We have taken it somewhere to get fixed and I am just fingers crossed they can rescue some of our data. (Please, please, please!!!) Word of wisdom for y’all … back up your data. Save yourself the heartache! Then, the next day my phone became possessed! It was doing all these crazy pop ups to the point I just had to shut it off and the USB port just quit working so I couldn’t charge it. So, I decided to just unplug for a few days and lay low until I could get a battery wall charger for my phone. But anyways, I just wanted to let you know where I’ve been. No where exciting … just battling electronic failures!
So, back to this pesto! I never realized how easy it was to make. I mean, I guess I kind of knew it was just a matter of getting out a blender and throwing everything in it. But, it was done in like 2 minutes! That is my kind of recipe. All you need is a bunch of basil, some pine nuts, olive oil, and parmesan cheese. Blend it all up, and voila! Now, I have heard people who say you neeeeeeed fresh basil and frozen doesn’t work the same. Well, I used frozen and it sure tasted like pesto to me. During the summer, I will probably use fresh basil because I have it around. But, I am just here to tell you … if you froze a bunch and have it in the freezer … just use it! It will taste delicious. Just make sure you don’t get any of the big stems in there. The stems don’t taste delicious, lol. A lot of people also will swap the pine nuts for walnuts. That is cool with me, go for it! I didn’t have either one in the house, so I just bought pine nuts to be “official”. Next time, I might give walnuts a try!
We served our pesto on whole wheat pasta, which was BOMB. But, as kids, we would always put pesto on pierogis, which is like MEGA BOMB. But, I didn’t feel like making some pierogis from scratch on a weeknight. You could even serve this pesto on chicken (yum!).
- 2 cups packed basil (fresh or frozen)
- ½ cup pine nuts
- 5 cloves garlic
- ⅔ cups olive oil
- ½ cup parmesan cheese, shredded
- Put all ingredients into the blender or food processor. Blend until smooth.
- Store in the refrigerator.
- Note- if you want to store this in the freezer, omit the parmesan cheese.