How to Make Pesto
The basil plants in my garden are getting out of control! They’re huge and glorious and ready to be harvested! It is a great thing to have fresh herbs on hand, but there comes a point when plants make much more than can be consumed. Then I am left trying to come up with new ways to preserve these home grown goodies. With basil, the natural thing I think is how to make pesto!
We washed, stemmed and cleaned up the basil, discarding any unappealing leaves.
Then I shredded 3/4 cup of Parmesan cheese:
Quick side note: A really awesome thing my mom taught me is how to infuse Olive Oil with garlic cloves. You just put 1/2 – 1 cup of olive oil in a jar with half a bulb of peeled garlic cloves, and keep it in your refrigerator. It should last 6 months! You can just take a tablespoon here and there whenever you need it for cooking. Genius!
Okay, time learn how to make pesto. Take 6 cloves of garlic and roughly chop in a food processor. (If you want to add toasted walnuts or pine nuts to your pesto, now is the time to do it… just chop it with the garlic.) Add 4 cups of basil.
Now you can serve immediately, or you can freeze it. To freeze: pour pesto into freezer bag, let out the air, and seal. You can decide how much pesto you want in each baggie. I went with 1 cup, which I figured would be perfect for a 2-person serving.
Do you know a different way on how to make pesto? Leave the recipe in the comments!
- 6 cloves of garlic
- 4 cups of basil
- ¾ cup shredded Parmesan cheese
- ¾ cup of good olive oil
- Take 6 cloves of garlic and roughly chop in a food processor.
- Add 4 cups of basil and blend for 10-20 seconds.
- Add Parmesan cheese and blend until mixed.
- Add olive oil and blend until smooth.
Do you make your own pesto? What do you put in it?
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