Homemade fresh basil pesto is the single best way to enjoy a bounty of basil.
Basil pesto, of course!
Here is a simple recipe.
Simply Recipes / Elise Bauer
So adjust the ingredients to your taste.
Most pesto recipes call forParmesan cheese; we often use Romano which has a stronger flavor.
Basil is a powerfully aromatic herb and a little goes a long way.
Simply Recipes / Elise Bauer
Line an ice cube tray with plastic wrap, and fill each cube with the pesto sauce.
Freeze and then remove from the ice tray and store in a freezer safe, zip-top bag.
When you want to use it, defrost and add the grated Parmesan or Romano.
Simply Recipes / Elise Bauer
What Is Pesto?
For hundreds of years, pesto was made by pounding the ingredients in a mortar and pestle.
It dates back to Roman times when Genoans would crush walnuts with herbs and garlic.
Simply Recipes / Elise Bauer
It’s fun to use a mortar and pestle, but the modern way is much easier.
But its flavor is very different from fresh basil.
You need fresh basil leaves to make pesto.
Simply Recipes / Elise Bauer
When buying fresh basil, look for vibrant green leaves with no sports or wilting.
There are many varieties of basil.
Thai basil is really the only kind that’s too pungent for this recipe.
Simply Recipes / Elise Bauer
Use Pesto In These Recipes!
Fresh Basil Pesto
Basil pesto darkens when exposed to air.
The pesto sauce will stay greener longer that way.
Simply Recipes / Elise Bauer
Add the garlic and Parmesan or Romano cheese and pulse several times more.
Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in a steady small stream.
Simply Recipes / Elise Bauer
Occasionally, stop to scrape down the sides of the food processor.
Add salt and freshly ground black pepper to taste.
Did you enjoy this recipe?
Let us know with a rating and review!
