Make Homegrown Basil Pesto: A Tradition to Savor and Share
The time is here to make basil pesto at my house. While later than usual due to weather conditions and a delayed start planting, I can’t get through summer without sharing my traditional basil pesto. Every summer, I make sure to plant plenty of basil to make at least one giant batch (usually two) to gift to family and friends and stow in the freezer.
I planted the most common Sweet Basil from nursery flats for my upper deck herb container garden for easy access from the kitchen. I grew my favorite basil, called Genovese, from seeds in a raised bed and large pot. In previous years, I’ve tried Spicy Globe and Emerald Tower for their ornamental look. Meh. Not anymore. They create too much work during the prep picking through small leaves.
Summer Ritual Worth My Time
Making this recipe is a summer ritual I can’t bring myself to give up. A close friend once asked me why I make homemade basil pesto when I can buy it in the supermarket. That comment has stuck in my memory. So now, every time I make a huge batch of pesto, I catch myself halfway through the process wondering if she’s right. Is it worth my time? The answer is: absolutely!
This recipe makes me happy because I make it with homegrown ingredients: My basil and music garlic from my brother-in-law’s patch. And don’t forget good quality EVOO and Pecorino Romano! If you don’t have a garden, simply visit your local farmers’ market where you’ll likely find a nice haul this time of year. I hope you’ll enjoy the recipe as much as I do!
Basil pesto is traditionally made with pignolis. When making large batches, try walnuts because they’re flavorful, economical and freeze well. The addition of fresh lemon keeps the flavor and color bright.
Because I freeze pesto in four-ounce containers, I tend to keep it on the thick side, almost like a paste, because I’ll thin it out with EVOO once defrosted. So, if you plan to use it immediately, please thin out to your desired consistency. And, as I always say, adjust the ingredients based on your taste preferences to make it your own!
Another Favorite Pesto
Earlier in the season, when garlic scapes are in season in my BIL’s garden, I take advantage of them making a scape spinach (or kale) recipe. Keep that in mind for next spring when you can find them at farmers’ markets! It’s a hardier pesto with prominent garlic flavor, perfect seasoning enhancer for pasta sauces, salad dressings and marinades!
Homemade Basil Pesto
Ingredients
- 4 heaping cups washed fresh basil leaves
- 3 large (not elephant) or 6 small garlic cloves
- 1/2 cup walnuts
- 1/2 cup grated Parmesan or Romano cheese (recommend freshly grated Pecorino Romano)
- 1/2 freshly squeezed lemon
- 1/2 cup EVOO
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1/2 tsp sea salt (optional)
Instructions
- Add the basil into a large-bowl food processer. Top with the rest of the ingredients except the EVOO.
- Pulse mixture and drizzle in the EVOO. Pulse until the mixture is finely chopped.
- Scrape into an airtight container. It will keep in the refrigerator for a week.
- If you freeze, store in individual small containers. Or freeze in ice cube trays, and after frozen, keep in a Ziploc bag.
Notes
- You can easily halve this recipe, especially if using a small food processor.
- Thin out the pesto to desired consistency with additional EVOO.
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I have so much basil every year growing in my garden and I never know what to do with all of it. I love this simple and easy to follow recipe for basil pesto. I can’t wait to try it out!
Got some basil now I just need to try this!
Perfect! Trying this out on the weekend. Thanks for the recipe.
I have never done pesto myself but I should! It looks so easy and delicious! =)