gotta love recipes where the ingredients are simple…
{ approximate proportions, you really can’t go wrong… salt to taste, may not need it }
the process is even simpler…
{ all ingredients in the food processor, olive oil drizzled in between mixes }
and the result is just plain delicious and versatile. pesto can be tossed with pasta, topped on bruschetta, mixed with roasted veggies, used as garnish on soup, rubbed onto grilled meat, and so on.
{ pesto and pasta }
a few notes:
* when i don’t have much basil, i add parsley or just make it all out of parsley (googiemomma does it too, but she also numbers her children so tread carefully there.).
* i drizzle in olive oil while blending the ingredients in the food processor. if it still needs moisture, i add water by the tablespoon ’til it reaches a nice consistency.
* i’ve also made this with parmesan cheese in place of romano. the world kept turning. i have yet to try jami’s method using sunflower seeds in place of pine nuts. she has a really nice post about how she makes and stores pesto, economically.
* pine nuts are weird. some people find that for a few days after eating pine nuts, other food they eat tastes slightly bitter. this will go away, and hopefully i saved you from googling this strange symptom (this is not medical advice; also, googling symptoms is scary).
* i freeze pesto by pouring it into a glass jar, pressing down to get rid of air and pouring a thin layer of olive oil on top to prevent freezer burn, then sealing with the lid.
how do you use pesto?
Most recently I tossed some grilled chicken (chopped) with pesto and served it over a green leafy salad full of mandarin orange slices and almonds. NOM!
You pesto looks and sounds soooo much better than mine! I’m going to put some up next year in large quantity. In fact, just today made space for the planting. :)
I love basil and love parsley, so don’t know why I’ve never tried pesto. This looks super easy and delicious. Thanks for the instructions.
mmm looks scrumptious
we enjoy pesto very much
I thought of you yesterday when I cut a sprig of basil to root to start a new plant…
I also needed some to top a favorite salad of ours…we had ripe sliced tomato with fresh mozzarella slices drizzled with balsamic vinegar and some chopped basil on top!
that would taste great with pesto on top too (with lots of garlic)
Happy August days to you and yours dear Ana
oxo
mmm I swear I could smell your pesto through the screen. And I whole heartedly agree with the statement googling symptoms is scary. Step away from the keyboard…
THANK YOU! I’ve just been thinking about making pesto. Love all the beautiful photos.
I have never thought about making my own pesto. YUM!
Ohhh I like!
How do I like my pesto????
Can I link to my recent post???
http://www.lifeologia.com/pesto-pasta-salad-gluten-free-vegan-recipe/
I use a vegan recipe though – no cheese – and very much amazing indeed ;)
Your photos are great. I love the first one with all the ingredients labelled ;)
very cure. xo
Ana – Looks amazing!
Does anyone have tips on how to make pesto without a food processor? I’ve done it a few times without one, but it’s not a pretty process…
I’ve substituted walnuts for the pine nuts…they also have that slightly bitter taste, so they work well. And, I’ve heard that if you drop the basil into boiling water for a few seconds (“blanching” in fancy kitchen speak), it will stay green…rather than going brown after a couple days (if it lasts that long). I’ve never tried it myself though.
thanks everyone! :)
prairielemon ~ slap chop! ;) no i don’t know how to make it without a food processor. i wonder if anyone has suggestions. blanching sounds like a good idea, though i haven’t had trouble with it turning brown.
mmm i love pesto. aside from pasta, i’ve spread pesto over salmon filets and baked them. i was just thinking about making some pesto earlier this week!
i’m going to try it on salmon this week, thanks for the idea!
Hi,
I just found your blog today, your pesto recipe caught my eye. I’m another one who has never eaten pesto but your recipe has made me want to try it. We have basil growing in our herb pots off our kitchen patio in the backyard so now I have some thing else to use it for. :-)
hi deb! it’s so easy, even in small batches to use up right away. it’s nicer that way, fresh :)
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