Tag Archives: Pesto

GARDEN JOURNAL ** How to make a Quick Basil Pesto

Making Fresh Basil Pesto

Making Fresh Basil Pesto -The glass of red wine is not part of the recipe but it goes well with the pesto once it’s done!

I made pesto with all the basil that needed to be picked now (or it was going to start flowering and go to seed).  The recipe I use is quick, versatile and easy to adapt to what I have on hand.

  • 1/3 cup pine nuts – Pine nuts are traditional and my favorite but they are hard to keep on my pantry shelf because we eat them up so fast around here. My second choice is walnuts and third choice is almonds. They all make tasty pesto.
  • 3 cloves of garlic – I’ve used elephant garlic, hard neck garlic and soft neck garlic. They all work, just keep in mind that some garlic is hotter or stronger than others, be sure you use one that is to your taste.

I put the nuts and garlic in the blender or food processor first to chop them up then I add:

  • 3 cups loosely packed fresh basil leaves – It works best if you chop up the leaves a bit before tossing them in
  • Salt and pepper to taste

Now pour in 1/3 to 1/2 cup olive oil– I use organic cold pressed extra virgin oil which is what I keep on the shelf. Again, use what you have to make your pesto.

So at this point you may be asking “where’s the cheese?” If you are vegan you can make pesto without cheese, it tastes great! If you want traditional Basil Pesto then you’ll add Parmesan cheese.

If you’re going to use your pesto within in a week and not freezing it than add 1/3 to 1/2 cup Parmesan cheese depending on your taste. The Parmesan cheese can be pre-grated or you can buy a chunk and grate it by hand. IF you are freezing the pesto, to be used later into the fall and winter, then don’t add the cheese now. It’s better if you add the cheese after you thaw it out.

I freeze pesto in small containers and thaw it out to put on wraps, mix into zucchini dishes and if I slide off the gluten free diet I have it on pasta.

The original of this recipe can be found in the Moosewood Restaurant Cooks at Home cookbook