Garden Fresh Basil Pesto Delight
This delightful Basil Pesto recipe has been my go-to for years, using fresh basil cultivated right from my herb garden. Now, with basil harvested from my patio containers, I enjoy the vibrant, aromatic flavors that only homegrown herbs can provide. This versatile sauce enhances a wide array of dishes, from pasta to sandwiches, and is always at hand thanks to the convenience of freezing. Enjoy the radiant taste of summer all year round with this easy-to-make pesto, perfect for infusing your meals with fresh, wholesome ingredients.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
fresh basil leaves
2 cups (packed)
medium-sized garlic cloves
4 (minced)
pine nuts
1/3 cup (toasted (optional))
freshly grated parmesan cheese
1/2 cup (grated)
extra virgin olive oil
1/3 cup (for blending)
fresh lemon juice
1 teaspoon (freshly squeezed)
salt
1/2 teaspoon (to taste)
fresh ground black pepper
1/4 teaspoon (to taste)
Instructions
1
Begin by rinsing the fresh basil leaves thoroughly under cool water to remove any dirt or debris. Pat them dry with a clean towel or spin in a salad dryer to remove excess moisture.
2
In a food processor, combine the packed basil leaves, minced garlic cloves, and pine nuts. Pulse the mixture a few times to break down the ingredients.
3
While the processor is running, slowly drizzle in the extra virgin olive oil in a steady stream. This will help emulsify the mixture into a smooth paste.
4
Stop the processor occasionally to scrape down the sides with a rubber spatula, ensuring an even blend.
5
Once the oil is fully incorporated, add the freshly grated parmesan cheese and lemon juice to the mixture. Pulse again until everything is well blended and creamy.
6
Taste the pesto and season with the salt and freshly ground black pepper, pulsing a couple more times to combine.
7
Transfer the pesto to a clean jar or airtight container for storage. It can be kept in the refrigerator for up to a week.
8
To keep your pesto fresh and vibrant, cover the surface with a thin layer of olive oil or press a sheet of plastic wrap directly onto the pesto to prevent oxidization. If it darkens, rest assured that the flavor remains intact.
9
For future use, drop tablespoon-sized portions of pesto onto parchment paper, freeze until solid, and then store in a zip lock bag for up to six months for a quick flavor boost whenever you need it.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garden Fresh Basil Pesto Delight?
It is a vibrant, aromatic sauce made with fresh basil, garlic, pine nuts, and parmesan cheese, perfect for pasta or sandwiches.
How much fresh basil do I need for this recipe?
You will need 2 cups of packed fresh basil leaves.
How many garlic cloves are used in the pesto?
The recipe calls for 4 medium-sized minced garlic cloves.
What type of nuts are used in this pesto?
This recipe uses 1/3 cup of pine nuts.
Should the pine nuts be toasted?
Toasting the pine nuts is optional but can be done to enhance the flavor profile.
What kind of cheese is best for this recipe?
The recipe specifies 1/2 cup of freshly grated parmesan cheese.
How much olive oil is required?
You need 1/3 cup of extra virgin olive oil.
Is there lemon juice in this pesto?
Yes, the recipe includes 1 teaspoon of freshly squeezed lemon juice.
How do I prepare the basil leaves?
Rinse them thoroughly under cool water and pat them dry or use a salad dryer to remove moisture.
What equipment is needed to make the pesto?
A food processor is used to blend the ingredients into a smooth paste.
How do I incorporate the olive oil?
While the food processor is running, slowly drizzle the olive oil in a steady stream to emulsify the mixture.
How do I ensure an even blend in the food processor?
Stop the processor occasionally to scrape down the sides with a rubber spatula.
When should I add the parmesan cheese?
Add the parmesan cheese and lemon juice once the oil is fully incorporated into the basil mixture.
How much salt is used?
The recipe uses 1/2 teaspoon of salt, or you can adjust to taste.
Does the recipe include black pepper?
Yes, it includes 1/4 teaspoon of freshly ground black pepper.
How long can I store the pesto in the refrigerator?
It can be kept in a clean, airtight container for up to one week.
How can I prevent the pesto from turning dark?
Cover the surface with a thin layer of olive oil or press plastic wrap directly onto the pesto to prevent oxidation.
Is it safe to eat if the pesto darkens?
Yes, if it darkens due to oxidation, the flavor remains intact.
Can this pesto be frozen?
Yes, it is freezer-friendly and can be stored for up to six months.
What is the best way to freeze the pesto for quick use?
Drop tablespoon-sized portions onto parchment paper, freeze until solid, and then store them in a zip lock bag.
Is this recipe suitable for vegetarians?
Yes, this basil pesto recipe is vegetarian-friendly.
What is the total ingredient count?
There are 8 ingredients in this recipe.
What are the primary flavor profiles of this dish?
The pesto features vibrant, aromatic, and fresh wholesome flavors.
Can I use this pesto on sandwiches?
Yes, it is a versatile sauce that enhances sandwiches, pasta, and many other dishes.
Should the garlic be minced before adding it to the processor?
Yes, the instructions suggest using minced garlic cloves.
Does the recipe require fresh lemon juice?
Yes, it specifically calls for 1 teaspoon of freshly squeezed lemon juice.
What is the first step in the instructions?
The first step is rinsing and drying the fresh basil leaves.
How do I finish the seasoning process?
Taste the pesto and pulse it a couple more times with salt and pepper to combine.
Can I use homegrown basil?
Yes, the recipe specifically mentions using basil harvested from garden or patio containers.
What is the final texture of the pesto?
The pesto should be a smooth, creamy, and well-blended paste.