Fresh Basil Pesto-just a few ingredients and you’ve got a fresh pesto, perfect as a spread or use in your favorite dishes, pasta, fish, chicken and more!
I have a confession. I have a black thumb. I know this, my family knows this. If a plant can’t grow well with neglect, then keep it away from me. The plant people at the nurseries can swear up and down “just stick it in a hole and it’ll grow. I’ve taken that dare and proved them all wrong.
In the strange event a plant does start to thrive, inevitably it’ll get run over by the lawn mower.
I’m worse with house plants. You have to water those. I might try to keep up with the watering for a week or two but then, sitting over on the windowsill, out of sight, yup, don’t get me house plants.
The exception to this rule seems to be Herbs!
It started last year. Just like always, we bought a few plants to kill. You know, tomatoes, peppers. Things we could grow in containers. Just a couple, we know we’re not farmers.
Two months later, the tomatoes and peppers are pitiful. Not one edible veggie among them. The basil though, it’s doing pretty good. Content that we’ve fulfilled our role as plant killers for the season, we just let everything die a peaceful death. But not the Basil, it continues to thrive.
Maybe my thumb isn’t so black after all.
I’m able to keep my family happy all summer long with fresh pesto.
My son has fallen in love with Pesto. While my youngest will go for a spoon of peanut butter, and my middle one will go for cheese, my son goes for the pesto.
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Fresh Basil Pesto
Ingredients
- 2 cups fresh basil leaves
- 1 tablespoon chopped garlic or 3 cloves garlic
- 1/4 cup chopped pecans or walnuts
- 1/4 cup grated parmesan cheese
- 1/2 - 3/4 cup extra virgin olive oil
- salt and pepper to taste
Instructions
- Using a food processor, combine basil, garlic and nuts. Pulse a few times for a rough chop. Add in 1/2 cup olive oil and process until desired consistency, adding more oil if needed.
- Stir in parmesan cheese and season with salt and pepper to taste.
- Store in refrigerator and stir well before using.
Want more recipes from the garden?
Grilled Pineapple and Coconut Guacamole from Girl versus Dough
Chocolate Zucchini Brownies from Texanerin Baking
Parmesan Encrusted Asparagus from CopyKat Recipes
Kayle (The Cooking Actress) says
Herbs are amazing-they’re all ya need anyway 😉 This pesto looks PERRRFECT!!
Faith @ Pixie Dust Kitchen says
Pesto is one of my favorite things! I’d love to be able to grow my own herbs, it must be amazing with fresh basil.
The Café Sucre Farine says
I have that same problem with plants, Joan. I’m so thankful my husband has a green thumb, I love herbs but they wouldn’t survive if it were up to me. Love pesto and all you can do with the yummy stuff, your’s looks delish!
Heather says
Mmm – i just planted some fresh basil in my patio herb pot – so now I can make this too! Thanks for sharing your fab kithen countertop makeover at Project Inspire{d} linky party!! Heather
Lora @cakeduchess says
We have tried over and over to grow tomatoes here, with no luck! Too hot. Too much rain. But the basil and other herbs are ok. Great to use for pasta-love pesto!
Lydia says
I’m trying my hand at gardening this year too. I’ve done a few things in pots before but this year I’m attempting to turn a couple of flower beds into gardens. My lettuce got beautiful so I’m feeling hopeful. :0
I also just bought a basil plant and honestly, was wondering if I was crazy since I wasn’t sure what I was going to use it for. Thanks for reminding me of pesto! This recipe looks yummy and doable. Looking forward to trying it once my plant takes off. 🙂
Joan Hayes says
Good luck with your garden Lydia, hopefully you’ll have plenty of fresh basil and lots of Pesto soon!
Carol | a cup of mascarpone says
I swear I am going to try making my own pesto this year! I buy pesto almost literally by the case! LOL This looks fantastic, Joan! I also like that it’s made with walnuts or pecans, a bit less expensive than pine nuts, normally used in basil pesto.
Sandy Stephens says
Joan,
How long does the Pesto last in the fridge? I have 4 basil plants but when I do pesto, it doesn’t last too long…. Thanks and it looks good!!
Joan Hayes says
Hi Sandy, Fresh Pesto will keep in the fridge for 1-2 weeks. If you won’t be using it right away, it also freezes well. When frozen, you can keep it for at least 3 months.
Liz says
I use toasted pinenuts in my pesto.
Freezing tip..
freeze in ice cube trays. When fuly fozen, you can pop them out and store in zip lock bag and pull 3, 4 or 10 out when you want fresh pesto in December. 😉
Joan Hayes says
Thanks, using ice cube trays is a great tip!
Kayle (The Cooking Actress) says
This is my perfect kind of pesto!!!
Erin @ Texanerin Baking says
This looks fantastic! And what a big beautiful bunch of fresh basil. 🙂 I love homemade pesto but whenever I make it, I have to buy several pots. I can’t wait to move to a house!
Thanks so much for linking to my brownies!