Perfect Pesto Recipe
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Fresh pesto is one of our most celebrated summer meals! Especially, homemade pesto! We grow rows of basil, so that we can store pesto for the entire year. If that doesn’t speak volumes for how much we love our pesto, I don’t know what does.
The first year we moved to our farmhouse, the previous owners had a nice crop off basil. I had heard of pesto, but never tried it. It was always on my “To Try” list.
Then one day, one of my kids threw pine nuts into my grocery cart while shopping. They all helped me unload my groceries onto the conveyor belt and I bought it without noticing. I was not very happy to see $10 Pine Nuts in my bag at home. I researched what pine nuts are used for, and I saw they are used in pesto! They ended up coming in handy, as the motivation I needed to try my hand at making the dish.
I went to the garden and harvested all the herbs I needed, and got to work in the kitchen. That first batch of pesto was the best! Unfortunately, I did not store enough away and purchased some from the store. The store bought pesto did not hold a candle to the batch I made. In fact, it was disgusting and I threw it out. I now make sure that I freeze enough to keep my family happy all year long.
I freeze my pesto in ice cube trays and then transfer to the cubes to a freezer bag. One of our favorite super easy meals is cooking noodles and then defrosting 3-4 cubes or pesto and tossing it into the warm noodles. I usually add extra olive oil, halved cherry tomatoes, salt and pepper to taste, and top with Parmesan cheese. It is so easy and gives you a taste of summer.
Substitutions: I like my pesto exactly as the recipe states. Some people do use walnuts or almonds instead of pine nuts. Pine nuts can be a little pricey. You can make this without the chopped parsley. I think it adds nice flavor to the pesto.
I hope you enjoy this as much as we do.
Pesto Ingredients
3 cups packed basil leaves
4 cloves chopped garlic
¾ cup grated Parmesan cheese (not the stuff in the green can)
½ cup olive oil
¼ cup toasted pine nuts
½ cup chopped fresh parsley
1 tsp kosher salt
½ tsp pepper
Instructions
You will want to start with a large bunch of basil. If you do not grow your own, check out your local farmers market. You will also want to have a small bunch of parsley. Wash the herbs and start to pinch of the basil off at the stem. The greener and younger the leaves, the better. You may add the tops of the basil, as long as they haven’t gone to seed.
Measure out 3 cups of packed basil leaves. Don’t be afraid to squeeze them in the measuring cup.
Chop up your fresh parsley. You only use ½ cup. Set herbs aside
Toasting your pine nuts is another important step. It adds so much flavor to your pesto. Measure out ¼ cup and then throw them in a pan. Turn on medium-low and start to brown the pine nuts. This step should only take a few minutes. Keep a close watch on them, they can brown quick.
Assemble your other ingredients. 4 cloves garlic, ¾ grated Parmesan cheese, and ½ cup olive oil.
It is now time to blend everything up. I use my Ninja Blender for this. Any food processor will work.
Put the basil leaves, parsley, garlic, Parmesan cheese, pine nuts, salt, pepper, and a generous drizzle of olive oil into the blender or food processor.
My blender has a spout on the top which I can open while it is blending. I turn the blender on to medium and let it chop up the leaves a little. I then do a slow drizzle of olive oil into the blender until all ½ cup of the oil is gone. You should see the ingredients turn into a thick paste. You will want to open up the blender and press the ingredients on the sides down. Blend until the ingredients are evenly mixed and you see no chucks.
How to Freeze Pesto
Take a spoon and scoop the pesto into the ice cube tray. Do not overfill the cubes. Cover the ice cube tray with tin foil, label, and then put into the freeze. Freeze for at least 8 hours or until the cubes are completely frozen.
Once they are frozen, you can break the pesto cubes out of the tray and put them into a freezer bag. Don’t forget to label them and try to get as much air out of the bag as you can. This will allow you to pull out a few cubes of pesto and use when you need them.
Perfect Pesto
Equipment
- Blender, Ice Cube Trays, Freezer
Ingredients
- 3 Cups Packed Basil Leaves
- 4 Cloves Garlic
- 3/4 Cup Grated Fresh Parmesan Cheese
- 1/2 Cup Olive Oil
- 1/4 Cup Toasted Pine Nuts
- 1/2 Cup Chopped Parsley
Instructions
- Wash basil and parsley leaves. Pinch basil leaves off the stem and put in a bowl. Chop parsley and set aside.
- Toast pinenuts in a pan on medium low heat until browned on sides.
- Assemble all ingredients
- Put all ingredients into the blender or food processor, except olive oil. If you are able to drizzle the olive oil while mixing. If not, add it in with the other ingredients. Press the sides down frequently. Blend until smooth.
- Spoon the pesto into clean ice cube trays. Do not overfill. Cover with tin foil and put in freezer for at least 8 hours.
- Once frozen, break the pesto cubes out of the trays and transfer to a freezer bag or Seal-A-Meal. Don't forget to date and label.
Notes
I hope you enjoy this recipe as much as we do. The kids always shout with joy when it is brought out (seriously they really do). You may also like another simple and favorite recipe, Swedish Pancakes.
Pin for Later
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What is your favorite way to use pesto? I would love to spice it up.
-Lindsay from Life on Misty Acres
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