Homemade Garden Pesto
A tasty and useful way to use that beautiful basil growing in the garden. Makes approximately 2 cups
Ingredients
Method
Toast the nuts.
- Heat a dry skillet over low heat. Add the pine nuts or walnuts and toast, stirring constantly, until lightly golden and fragrant. Remove from heat and let cool slightly.
Process the base ingredients.
- Add the toasted nuts, garlic, basil, lemon juice, salt, and pepper to a food processor. Pulse until the mixture is evenly minced, stopping to scrape down the sides as needed.
Add the olive oil.
- With the food processor running, slowly drizzle in the olive oil. Continue processing just until the oil is fully incorporated and the pesto is smooth but still textured.
Finish with cheese.
- Add the Parmesan cheese and pulse briefly to combine, or stir it in by hand. Avoid over‑processing, as pesto should remain slightly coarse, not mushy.
Adjust seasoning.
- If the pesto seems dry, add a bit more olive oil. Taste and adjust salt and pepper as needed.
Notes
Pesto freezes very well. Spoon into small containers or ice‑cube trays and freeze until solid.
Once frozen, transfer to freezer bags for long‑term storage.
Frozen pesto is perfect for adding to soups, sauces, pasta, or roasted vegetables.
Once frozen, transfer to freezer bags for long‑term storage.
Frozen pesto is perfect for adding to soups, sauces, pasta, or roasted vegetables.
