Pesto is a favourite at our house. It is a treat we have been making every summer for years. Usually, I go to our local farmers market and pick up homegrown basil, and garlic, but this year I decided to grow herbs on my patio. I ended up growing a great basil plant this year, which was much larger then I expected. Like I said, usually I have to buy fresh basil, but this year it grew so well I was able to make two batches of Pesto with what I grew.
Here is my herb bucket which did the trick for harvesting my herbs. This is the second cut of basil. Just a few simple ingredients and a blender, and you can have fresh basil in less than thirty minutes.
I made the first batch with my friend Ann Hayes. It was so much fun to make it together, and it was good to have her discernible palette there to help with the seasoning.
Here is the recipe I followed. The only difference was I omitted the cheese in the first batch, and in the second bath I used parmesan cheese.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Watch how to make this recipe
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
From The Food Network.