If you’ve got bunches of basil in your garden, here’s how you can bring it indoors and turn it into a tasty sauce that you can enjoy all year round. Whether using basil from your garden or picking up fresh basil from the grocery store, Suzanne’s perfect pesto is her simple and family-pleasing take on the classic recipe.
Plus, freezing the leftover pesto in convenient portions means easy dinners for months to come!
Suzanne’s Perfect Pesto Recipe
1 1/2 cups pine nuts
4-5 cups fresh basil leaves
3 cloves garlic
1 cup parmesan cheese
1 cup organic extra virgin olive oil (EVOO)
Makes about 1 pint.
1) Toast pine nuts on a baking sheet in a 450° oven until they are lightly browned and smell awesome! Tip: Keep an eye on them once they start to brown, as they can go from browned to burned very quickly.
2) Use blender or food processor to puree nuts, basil, and garlic.
3) Add parmesan cheese and just mix enough to blend. Slowly add EVOO to desired consistency.
Tip: For future convenient meals, you can freeze ready-made portions of this in regular ice cube trays. Just fill each cube in the tray about 3/4 of the way, add enough EVOO to cover the top of each cube and freeze. Once fully frozen, simply pop them out and put into a freezer-proof container.
To use: Simply bring back to room temp or defrost in microwave on low setting. No further cooking is necessary, and the pesto will taste just as fresh as the day you made it!
Serving Suggestions: For a delicious dinner, serve over angel hair pasta. Pesto on pasta is good just by itself, or you can jazz it up by adding some sautéed portobello mushrooms and chicken. You can even spread pesto on bread to bring new flavors to your favorite sandwich.
This perfect pesto recipe is a real crowd pleaser, giving you the chance to enjoy the bold, fresh taste of basil all year round. Hope your family enjoys it as much as ours!