The traditional way to make pesto was to pound all the ingredients together using a mortar and pestle. Although this method can still be used, it is much easier to make pesto using either a food processor or blender.
This recipe can be made ahead of time, in large quantities, and stored in batches in the freezer until ready to use. This is a great way to ensure that pesto will be available to use, even during the winter when fresh basil is usually not available. Fresh pesto will keep in the refrigerator for up to one week. This recipe can easily be doubled if desired.
Ingredients for the Pesto Recipe
- 2 cloves garlic
- 2 cups packed fresh basil
- 1/2 cup grated parmesan cheese
- 1/2 cup pine nuts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1/3 cup olive oil
Directions for the Pesto Recipe
- Peel the garlic cloves and add them to a food processor.
- Wash the basil in a colander and dry with paper towels. A salad spinner can also be used to clean and dry the basil.
- Add the cleaned and dry basil, parmesan cheese, pine nuts, salt and pepper to the food processor.
- Place the lid on the food processor.
- Turn the food processor on and slowly drizzle the olive oil into the top opening of the food processor.
- Add enough oil until a smooth paste is formed.
- A blender could also be used to make the pesto.
Pesto Variations
Basil is the traditional herb to use when making pesto, however; other flavors of pesto can be made by substituting the basil with another herb. Try making this recipe with parsley, chives, dill or fennel for an interesting change from ordinary pesto. If pine nuts can’t be found at the grocery store, substitute walnuts, cashews or even pecans, for a unique flavor variation.
Serving Suggestions
A tablespoon of the pesto can be stirred into hot soups and stews, right before serving, for a delightful herbal uplift. Serve the completed pesto on top of fresh cooked pasta, rice, potatoes or a variety of grilled vegetables.
Pesto can also be spread onto the bottom of a pizza crust, then topped with a variety of vegetables and mozzarella cheese to make a delicious pizza.
Instead of serving garlic bread with Italian-style meals, try making pesto bread. Cut a loaf of Italian bread in half lengthwise, spread each half with a generous portion of pesto, then place face-up on a large baking pan. Sprinkle a bit of parmesan cheese on the top of each half and place the baking pan in an oven that has been preheated to 350 degrees. Bake the pesto bread for 15 to 20 minutes, or until the top is a light golden-brown color. Remove the pan from the oven, let the bread cool slightly, then cut into generous sized slices.
