Basil Pesto, Kitchen-made Style

This year my basil plant(s) are huge.

Besides me picking from all three of them all summer long, they’re the home to little green frogs. And big, fat bumblebees are always on them scooping out pollen. But I especially love when on windy or stormy days, the smell of fresh basil wafts through our front door.

Basil is my spirit herb.

The main reason I plant basil in my garden is to make pesto. It’s so simple and can add a fresh burst of herbaceous deliciousness to sauces, dressings or dips. You can even make a double batch and freeze some for throughout the year.

For this From-scratch Basil Pesto Gather:

• fresh basil leaves – Gather a lot. Like a lot.
• pine nuts – Adds a subtle warm nutty flavor, especially when toasted.
• parmesan cheese – Lends a fruity, nutty and slightly salty flavor.
• garlic – For distinct punchy flavor.
• lemon zest and juice – Adds citrus notes and brightens the flavors of the pest.
• kosher salt – Enhances the flavors in the pesto.
• freshly ground black pepper – Adds some subtle bite and flavor.
• olive oil – Lends richness and flavor.

Place 2 cups firmly packed basil leaves into your salad spinner.

Rinse thoroughly and spin dry. I do this step a few times in a row. Set this off to the side for a moment.

Add 1/2 cup pine nuts to a small skillet. Heat on medium to medium-low, shaking the pan occasionally until the nuts are fragrant and golden. Allow them to cool before adding them to the food processor.

In the bowl of your food processor, fitted with the blade attachment, add in 2 cups firmly packed fresh basil, toasted pine nuts, the zest and juice from a small lemon, 1/2 cup grated parmesan cheese, 2 small garlic cloves and kosher salt and black pepper to taste.

Add in 3/4 cup extra virgin olive oil, secure the lid turn on your food processor.

Pulse, check, scrape down the sides as you go.

Stop once the basil pesto is smooth.

Recipes That Call For Basil Pesto:

• Tortellini Pasta Salad
• Grilled Turkey Pesto Sandwich
• Air Fryer Pasta Chips with Pesto Dip
• Pesto Pasta Salad
• Pesto Fried Eggs
• Pesto and Feta Fried Eggs
• Pesto Chicken Ravioli Lasagna
• One Pan Chicken Pesto Pasta

Store basil pesto in a jar or container with a tight fitting lid. If store properly, kitchen-made pesto can last up to 5 to 6 days.

Fill an ice cube tray with 2 to 4 tablespoons of pesto, cover and freeze up to 6 months or longer. This way you’ll have kitchen-made basil pesto at your fingertips to thaw and add to sauces or dressings.

Enjoy! And if you give this Kitchen-made Basil Pesto recipe a try, let me know! Snap a photo and tag me on twitter or instagram!