06 June 2012

In the Garden Today {Basil Pesto}

The first big harvest of basil came out of the garden today.

It's pungent aroma fills the kitchen as I begin to make a batch of fresh basil pesto for tonight's dinner.

To be spread upon this beautiful loaf of French bread, lightly toasted.

 There was a slight dilemma - two varying recipes in my box.  Not sure which was our favorite, the only solution was to make two batches & have a taste test.

With the two batches made, we unanimously agreed that the one on the right {green bowl} definitely was our favorite. It's smooth and spreads easily with exactly the right amount of garlic + parmesean.  In comparison, you can see that the one on the right was a bit dry.  It also lacked the correct ratio of flavors.

Would you like to make a batch of your own? Like most of my recipes, it's wicked easy.


2 C loosely packed fresh basil leaves, washed & dried
1/2 C Pine nuts {can also use walnuts or almonds}, lightly toasted.  
1/2 C fresh Parmesan cheese, shredded
1/2 C olive oil
3 large garlic cloves
1/8 tsp salt

Toast the pine nuts, stirring the entire time. They have a tendancy to burn easily.

In your food processor, process basil leaves slightly.  To that add the pine nuts, Parmesan, & garlic cloves.  Process until finely minced, as above.

 Slowly pour the olive oil into the processor while continuing to process the mixture.  Blend well.

 You should have a creamy consistency when done.

Our favorite way to eat it is on freshly toasted French bread.  But it's great used on pizza with fresh onions & feta cheese, or added to your favorite pasta.

 Pesto is one of my absolute favorite summer treats from the garden. It's pungent flavor makes me do a happy dance, literally.

And it freezes fabulously.  Above is how I like to freeze mine. Simply place 1/8 C pesto {only small portions are needed for recipes} & drop it into the corner if a ziplock bag.  Twist the bag as above (or you can use a twist tie to keep it in place) as it freezes.  Your batch should make approx. 4-6 individual bags.

When you're ready to use, pull from freezer, let thaw (approx 30 minutes), snip the tip of the baggie, & squeeze out as much as you need.

Pesto is very easy to make, yet so expensive if you purchase pre-packaged. And it makes a great hostess gift!  I mean, who doesn't love pesto?




  1. i love pesto! i am getting hungry looking at your beautiful pics :) i hope u dont mind me copying ur recipe so i can make some too :) thanks for this post!

  2. Thank You for sharing the pesto recipe! I try to make my own pesto`s when I have time. I will try yours :)
    Eeli, BYW 2.0 fellow

    1. eeli, thanks so much for stopping by from BYW! i've met some great blogs/bloggers there {including yours}!

  3. I found your blog via BYW 2.0 blog train! Thank you for sharing this recipe. I've been wanting to make my own pesto; all I needed was a good recipe. I can't wait to try this!


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