At the beginning of the summer, I planted Basil in my herb garden. Lucky for me, the Basil grew really well and now I have enough to make homemade pesto. Pesto is something I had never tried to make at home. And it is so simple to make, you just won’t believe it. All you really need besides the ingredients is a good food processor. Now that I know how to do this, Basil has earned a permanent spot in my garden!
Of course, you can use store bought fresh Basil leaves for this recipe. Another great thing about this pesto is that you can freeze it for later. Simply thaw it out and add it to your cooked pasta on those nights when you are short on cooking time.
How To Freeze Pesto: Fill an ice cube tray with pesto. Drizzle olive oil over the top of each cube and cover with plastic wrap. Put in freezer and freeze until solid. Remove cubes from ice cube tray and store in an airtight container or baggie until ready to use. Pull out a few cubes and thaw the next time you need a quick meal!
Homemade Pesto Recipe
- 1 cup Walnuts, toasted
- 4 Garlic Cloves
- Grated Zest of 1 Lemon
- 2 T. Fresh Lemon Juice
- 1/8 T. Cayenne Pepper
- 2 Cups Fresh Basil Leaves, packed
- 1 Cup grated Parmesan Cheese
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 cup Olive Oil (plus more if needed)
- Combine walnuts, garlic, lemon zest, lemon juice, cayenne, basil, Parmesan, salt and pepper in a food processor. Pulse until well blended (about a minute).
- If pesto is too thick, add small amounts of olive oil or water and pulse until pesto is desired consistency.
- Store in an airtight container in the refrigerator for up to a week. Freeze for up to 3 months.
Do you like pesto? Have you tried to make pesto at home? What is your favorite pesto dish? Let me know in the comments below!