I have been known to not even use basil at all!
Of course, if you’re a traditionalist, basil is a must and luckily, it’s in season right now! I’m growing quite a bit of this coveted summer herb for the farmer’s market this year. So, if you’re in the QC area, stop by the Freight House and pick up a bunch or two while it lasts!
I’m also a sort of “keep it simple Stupid” person when it comes to cooking. Fewer ingredients is always more in my opinion. Especially in the Summer.
Additionally, it’s also garlic season. It’s possible I might be able to part with a few heads of garlic too. But I am a bit of a garlic hoarder when it comes to home grown garlic.
Pesto is something that I make once a year and freeze it in small portions to use all year long when we need a little summer in the dead of winter.
I use a food processor so all the ingredients are incorporated well together.
First throw about 4 large cloves (or as many as you like for taste) into the food processor, along with pine nuts and cubed cheese (Romano, Parm, Parm-Reggiano, Peccorino, etc). and process till the nuts and cheese are coarsely chopped. You can also substitute the pine nuts (which aren’t cheap) with hulled sunflower seeds, or slivered almonds.
Then add basil and lemon juice. Process till leaves are roughly chopped.
You can also add, or substitute, other herbs to your liking and even carrots tops (I have done this. It will be ok)!
Then, with the processor on, add olive oil in a slow steady pour through the lid. Stop adding oil when it reaches the consistency you are looking for. Add salt to taste.
This will make more than you will need for most recipes, so you can freeze this in 1/3 or 1/2 cup portions in muffin tins. When frozen, pop out and store in a freezer bag till you need it! A word of caution, don’t defrost in your microwave. Don’t ask how I know this . . . just trust me. It doesn’t take long at all to thaw on the counter, or you can thaw in the refrigerator over night if you plan ahead like a good little planner.
Pesto Perfected
- 4 large cloves garlic (or more if you’re a garlic freak like me)
- 1/2 cup pine nuts, sunflower seeds or slivered almonds (or a combination)
- 3 oz hard Italian cheese (I use romano but parm, parm-reggiano, percorino, and asiago are great too) cut into small cubes
- 3 cups lightly packed fresh basil leaves (or a mixture of herbs and or carrot tops)
- 2 tbsp. freshly squeezed lemon juice
- 3/4-ish cup olive oil
- sea salt
In a food processor, pulse garlic cloves till coarsely chopped. Add pine nuts (or sunflower seeds or slivered almonds) and cheese. Pulse till coarsely chopped. Add basil (herbs )and lemon juice. Process just until leaves are coarsely chopped.
With the processor on, drizzle olive oil through the lid slowly, blending till pesto has reached the consistency you like. Add salt to taste.
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Adapted from “Preserving” by Pat Crocker
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