Pesto

We produced our first batch of pesto for the season! We grow our own basil and freeze pesto in large quantities because basil is too expensive to buy year round. I posted previously about pesto here. I’ve posted our recipe,but there are many great variations out there that you may want to experiment with.   I’ll be posting some of our favorite ways to use pesto in the future.

Basil Pesto

1/4 c. pine nuts

3 cloves of garlic

1 T. of salt (add gradually to taste, may not need full T.)

11.5 fluid ounces of olive oil

3.5 c. of basil leaves (tightly packed)

1/2 c. of parmesan cheese

Directions: Place nuts, garlic, half the olive oil and half the salt into the food processor.  Blend to a paste (about 1 minute).  Add basil leaves gradually.  Add additional oil until the paste is thoroughly combined.  Add parmesan cheese and adjust seasoning with more salt if needed.  Fill in containers and freeze immediately. 

Tips…#1 Don’t harvest basil until you are ready to make the pesto.  It tends to wilt quickly.  #2 The recipe originally called for 1 T. of salt, but we’ve found this to be too much so we just add salt according to taste.  #3 Add parmesan gradually and taste test as you go.  The parm adds salt too.

Bonus Multiple Batch Calculator

Kent made a spreadsheet that calculates the ingredient amounts for multiple batches.  You can access the spreadsheet here.

Do you have a pesto recipe? What is your favorite way to use pesto?