Are you growing basil? Is it going crazy right about now? Our basil is growing like gang busters! The other day I asked Mr. Native Texan to pick some basil for a canning recipe, but I neglected to specify the amount. Oops.
You know what happened, right? He brought me enough basil to last for weeks. Weeks!
So I made pesto. Six batches of it, actually, with plenty of basil leftover (don’t worry).
The amounts listed below are just a guideline; I don’t actually measure the ingredients. It’s a very forgiving recipe and probably turns out a bit different each time.
Feel free to increase this recipe to suit your purposes–you can fit a lot of basil leaves in one food processor!
- 1 cup basil leaves
- 1 clove garlic
- 1/4 cup grated Parmesan cheese*
- Unrefined sea salt
- Ground black pepper
- 2-3 TB olive oil
*I chose to save a bit of money by purchasing a wedge of Parmesan, since I knew my food processor could do the chopping. It’s a hard cheese, though, so I broke it into small pieces before tossing it into the processor.
- In a food processor, pulse all ingredients except oil.
- When the mixture is smooth, slowly add the oil while continuing to pulse.
- And that’s it! Presto, pesto. Har har.
- Store pesto in the fridge for a few days.
- Or freeze it in ice cube trays, and then pop out the cubes into a container or bag for long term storage in the freezer. Then you can enjoy summer-fresh pesto in the middle of winter!
Ways to Use Pesto
We love to use pesto as a marinade for chicken, and of course on pasta (ours is gluten-free rice pasta).
For more ideas, check out these lists:
- The Food Network’s 50 Things to Make with Pesto
- The Yummy Life’s 25 Best Recipes with Pesto
- About.com’s Top Five Ways to Use Pesto
- ALL Yankee Homestead Recipes are gluten-free.
- MANY recipes are also sugar-free, dairy-free, egg-free and soy-free.
- MANY recipes are paleo, as well.
Subscribe to Yankee Homestead: