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Home made Fresh pesto

I must admit that I am a complete Pesto Junkie. I love creating all kinds of Pesto’s but my favorite is the Basil Pesto. I dislike the commercial ones because God only knows what is in it. I like to see what I am eating. 
Not only is pesto versatile, but it is so delicious and easy to make. The main ingredient, basil, is found everywhere & you can even grow it indoors. So, I seize the opportunity to make up a few batches of pesto and freeze them so I'll have homemade pesto throughout the year. Once frozen, it may not be quite as good as fresh, but it's 90% close and way better than the stuff in jars at the grocery store. 
Did you know? Basil is high in antioxidants and is considered one of the most nutritious herbs. It is rich in vitamin A and C and contains potassium, magnesium, iron.
Classic Basil Pesto 
 Servings: makes 2 cups 
4 cloves garlic 
4 cups fresh basil leaves 
1 cup grated Parmesan cheese 
2/3 cup pine nuts (walnuts may be substituted) 
1 teaspoon of salt 
1 teaspoon ground black pepper 
¾ to 1 cup extra-virgin olive oil 
In a food processor, finely chop the garlic. Add basil leaves and chop until fine. Add cheese, pine nuts, salt and pepper; pulse until the consistency of a coarse paste. 
With the food processor running, slowly pour olive oil through the feed tube and continue mixing until the oil is completely combined with paste. Store in an airtight container, inside the refrigerator for up to one week. Pesto freezes well. Freeze in ice cube trays, and then store frozen pesto cubes in plastic freezer bags in freezer for up to 6 months.
Did you know what you can eat Pesto with?
You can mix pesto with pasta,
You can mix pesto with rice,
You can spread pesto on meat,
You can make pesto dip,
You can spread pesto on a sandwich,
You can use pesto for a pizza sauce,
You can mix pesto into soups, 
You can make pesto salad dressing.
You can use it as a marinade for seafood
And so on……
Bon appétit 
By: Laurence der Hovsepian