Herb Garden To Table
It’s that time of year again. The basil we’ve been nurturing has taken off and there’s so much of it, we gotta do something! Basil is one of those herbs that can really flourish in a home herb garden. If well cared for, it’s going to go bananas. That’s when I start making Pesto Sauce like a mad woman. Then what to do with all that pesto? You can cook with it, gift it, preserve it or freeze it.
Pesto is a great ingredient for all kinds of dishes. Sure, it’s so good served over pasta, but there are so many other ways to enjoy this fresh taste of summer herby goodness.
Basil 🌿
I plant basil in the spring. During the early spring and into summer, I’m usually caring for the basil and using it sparingly. That’s because I tend to want to let it really get full and hearty before I hack away at it too much. I regularly pluck the flowers off the tops to keep healthy and use the leaves in recipes as needed. However, once August arrives, it’s starting to get a mind of it’s own and that’s when I get started seriously using it. A favorite of mine is Pesto Sauce.
Classic Pesto Sauce 🌿
I’m not one to go easy on the garlic. My recipes usually have twice the garlic you’d find in any other similar recipes. I keep this recipe fairly concentrated so that I can use it as needed in so many ways. That way I’m able to thin with olive oil for the recipe I’m making. It’s a blend of the freshest basil, picked at it’s peak, garlic, Parmesan cheese and pine nuts. I add a little butter to finish mine off. That bit helps it cling to pasta and makes it just a bit richer overall. There are a million versions of herb and nuts combos for various twists on pesto sauces. This is the traditional way, and my favorite.
Pesto is best made with a mortal and pestle. Carefully combining and working the garlic pine nuts and basil together with the olive oil will make a difference in the texture of the final sauce. The texture is silky and comes out better than when you use a food processor. But, I already have a full time job, so I use my food processor and it couldn’t be easier. If you’re make a small batch, try it in the mortar and pestle and see what a difference it makes.
The only real down side to a traditional pesto is the cost of pine nuts. Seriously, you almost need to rob a bank…..but don’t. I buy mine at Costco and find the large bag to be a great deal. Nuts, and especially pine nuts go rancid quickly however, if you store nuts in your freezer, they will keep for at least a year.
The Recipe 🌿
I purposefully use less oil in this recipe. This is a thicker version of pesto so that you can thin with olive oil as necessary for the recipe you are using it in. You may want to use it in a recipe that needs no extra added oil, and the heat of cooking just lets the pesto flavor your dish. It’s versatile like that!
Into the bowl of your food processor, add 2 handfuls of fresh basil, about 3 cups. You can use the stems, but I find the texture is better if the basil is well trimmed and only the freshest leaves are used. Discard any tough or yellow leaves. You will notice a difference in the taste of your pesto sauce.
Add 4 cloves of garlic (if you don’t really love garlic, use 1-2 cloves). Pulse about 10 times to breakdown the garlic and the basil. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, 1/2 cup freshly grated Parmesan cheese and 1/3 cup olive oil.
Pulse again, about 10 times. Use a spatula to scrape down the sides and make sure everything is well combined. Lastly, add 2 tablespoons of softened, unsalted butter. Mix to combine.
Put the pesto into jars with screw tops, like canning jars. Top with olive oil to prevent browning. This pesto will keep for a month refrigerated. See below for other uses and ways to preserve pesto.
Tasty Ways To Use Pesto Sauce
To keep your pesto from turning brown, cover the top with olive oil. Each time you take some from the jar, give it another topping of oil to cover.
Preserve by Freezing
To freeze – either add to individual serving size freezer bags, remove all the air and lie flat. Use within 6 months. Or, spoon into plastic ice cube trays and freeze. Once frozen, remove from the trays, transfer to a large freezer bag and you will have individual sized portions.
For delicious pasta pesto – use about 1/4 cup per pound of pasta. Toss with cooked pasta and thin sauce with a bit of the pasta water and some more olive oil.
For pizza – try a pesto pizza. Spread over the top of pizza dough (instead of tomato sauce!) Top with your favorite toppings, and bake.
Caprese skewers – Alternate cherry tomatoes with mozzarella cheese and dip into pesto sauce for a quick and easy appetizer.
Make a galette with pesto, tomatoes and goat cheese. Here’s a link to my recipe: https://wp.me/p9KEfL-X5
So Many Ways To Use Pesto
Use pesto instead of mayonnaise for a flavorful potato or pasta salad. Add to sandwiches for a fresh pop of herb flavors. Toss with hot popcorn for a “gourmet” treat. I use it to flavor easy baked chicken or even pork chops or on steak instead of salsa verde or a chimichurri sauce, or tossed with roasted vegetables. It’s also a great flavor boost to frittatas. Try a Pesto Caprese Frittata, you won’t be sorry. Let your imagination go wild. Having pesto sauce on hand makes flavoring up your meals easy.
Enjoy!
Pesto Sauce - Traditional Style
Notes
To freeze-Either add to individual serving size freezer bags, remove all the air and lie flat. Use within 6 months. Or, spoon into plastic ice cube trays and freeze. Once frozen, remove from the trays, transfer to a large freezer bag and you will have individual sized portions.
Ingredients
- 2 handfuls of washed and trimmed fresh basil leaves (about 3 cups)
- 4 cloves of garlic
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra virgin olive oil (plus extra for topping)
- 1/2 cup pine nuts
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons softened, unsalted butter
Instructions
- Into the bowl of your food processor, add 2 handfuls of fresh basil leaves (about 3 cups).
- Add 4 cloves of garlic (if you don't really love garlic, use 1-2 cloves).
- Pulse about 10 times to breakdown the garlic and the basil.
- Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, 1/2 cup freshly grated Parmesan cheese and 1/3 cup olive oil.
- Pulse again, about 10 times.
- Use a spatula to scrape down the sides and make sure everything is well combined.
- Lastly, add 2 tablespoons of softened, unsalted butter.
- Pulse again until butter is combined.
- If the pesto is too tight, add a bit more olive oil to loosen.
- (The pesto should be thick, like the consistency of a tomato paste. When used later in recipes, you can loosen with olive oil, based on the recipe you are using the pesto in.)
To keep the pesto fresh
- Put the pesto into jars with screw tops, like canning jars. Top with olive oil to prevent browning. This pesto will keep for a month refrigerated.
