Quick, Easy, & Homemade!
What’s better than pesto you ask? Nothing…the end. Ok, just kidding but if I did have to say I’d say the answer is homemade pesto 😉
So quick and easy, pesto isn’t anything new these days but it never gets old! So many variations, you could spend a great deal of time coming up with your own homemade versions. To me though, I’ll always go back to a Classic Basil Pesto. The toasted pine nuts, spicy basil and parm are my all time fav combo.
Lucky for me, I just so happen to have basic growing out of control in my herb garden at the moment so homemade pesto was a no brainer. Perfect to use throughout the week or to make and freeze for another time!
The uses for this homemade pesto are close to limitless so don’t be afraid to explore it’s use with different recipes, but if it’s new to you – here are a few suggestions for what you could pair it along with.
- Tossed into some fresh cooked pasta
- As a base for a pizza
- Spread over or stuffed into chicken
- Mixed in with some roasted potatoes
- Served with grilled vegetables
- As a dip or a spread for toast
Tips for Making Pesto
- Use quality, fresh ingredients such as a good quality olive oil
- Toast your pine nuts for the best flavour. Toasting them in a skillet for a couple of minutes of low to medium heat helps bring out the rich flavour but keep a watchful eye! They will burn easily if you’re not paying attention.
- Fresh soft grated cheese makes for the best consistency (though I used part petals in mine)
- Consistency – Careful not to over process! Pesto should have some bits of recognizable nuts, garlic and even basil still.
- Be prepared to add a bit more olive oil to achieve your desired consistency.
- Made too much? Try freezing it for later use. I like to put mine in a freezable jar but you could use an ice cube tray as well for smaller portions!
Homemade Classic Basil Pesto
A classic homemade basil pesto – Quick, easy and perfect for sauces, dips and spreads!
- Prep Time: 10 Mins
- Cook Time: 5 Mins
- Total Time: 15 minutes
- Yield: 1 Cup
- 1 1/2 Cups of Fresh Basil
- 1/2 Cup of Toasted Pine Nuts
- 4 Cloves of Garlic
- 1/4 Cup of Grated Parmesan Cheese
- 1/2 Cup of Olive Oil
- 1/4 Tsp of Sea Salt
- If toasting pine nuts, add to a small pan over low heat, moving around the pan often and keeping a close eye as they can burn easily if left alone. Remove from heat once slightly golden hue is achieved, approx 3 mins
- Add all ingredients to a food processor, cover and process until well combined and smooth
- Open lid and scrape the sides (add additional oil if needed) and process once more to make sure everything is combined
- Use immediately or store in an air tight container in the fridge for up to 5 days