Hey there Mom 4 Real readers! I’m super excited to be sharing my favorite pesto recipe with you all today! I love pesto because it’s easy to make and absolutely delicious!
But first, let me introduce myself! I’m Jessi, and I blog at Practically Functional, a blog about simple and practical ways to turn a house into a home.
I share fun crafts, cleaning tips, DIY projects, organization ideas, recipes, gardening advice, and more, all broken down into easy-to-follow steps that anyone can manage! So stop by for a visit and see if you can find some inspiration!
Now onto the pesto!
Basil Pesto Recipe
This homemade basil pesto with fresh basil is an absolute keeper! The recipe below makes enough for 2-4 people, but if you need more, just double or triple it. I grew basil in our indoor herb garden last year, and there was always soooo much of it that I ended up making this recipe in huge batches!
- 2 C loosely packed fresh basil leaves
- 1/3 C freshly grated cheese (Parmesan or Romano)
- 1/4 C pine nuts, toasted
- 1 clove of garlic, minced
- 1/4 C extra virgin olive oil
- salt & pepper to taste
These are the amounts I used for my pesto, but it’s a pretty forgiving recipe, so feel free to tweak the amounts to your liking!
Start by toasting the pine nuts. Preheat the oven to 350 degrees F and pour out the pine nuts onto a cookie sheet. Spread them out and then stick them in the oven for 5-7 minutes, shaking the cookie sheet occasionally so they don’t burn. You’ll know they’re done when they turn slightly golden brown and start smelling delicious! (You can also toast the pine nuts in a frying pan over medium-high heat if you don’t want to use your oven.)
Next, grate the cheese. You can buy pre-shredded cheese, but if you can find a good quality block of Parmesan or Romano cheese and grate it yourself while the pine nuts are toasting, the flavor will be much stronger!
Pesto is usually made with Parmesan, but I used Romano this time around and it was totally delicious, so it’s up to you which cheese you’d prefer!
Next, put the basil, pine nuts, cheese, and garlic into your food processor. Sprinkle with a good amount of salt and pepper (about 1/4 to 1/2 teaspoon each).
Process until everything is finely chopped.
Once it looks crumbly like this (kinda like wet corn meal), turn the food processor back on and leave it running while you pour the olive oil in through the feed tube in a slow, steady stream. Keep processing until smooth, adding a bit more olive oil if necessary.
Pour some out over plain pasta, top with shredded Parmesan or Romano cheese if you have any left over, and enjoy!
If you make more than you’re going to eat in one sitting, just spoon the extra pesto into an ice cube tray and freeze it. It will keep for a long time, and this way you have individual serving sizes ready to thaw at a moment’s notice!
Thanks a ton to Jessica for letting me share this recipe with you guys today! If you liked it, make sure you stop by Practically Functional to see what else I’ve been up to! I’d love to see you there!
Jessi is truly amazing! My stomach is growling just thinking about your amazing Basil Pesto!
Jessi is wicked talented…make sure to check out some of her fabulous projects…
Thank you so much for sharing with us, Jessi!!!
Since I stink at sharing recipes, I decided to hunt down some seriously fabulous ladies to share their recipes here once a month…I hope you will give them a big squeezy hug and follow their fabulous blogs as well!
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