Friday, June 18, 2010

Amazing Homemade Pesto


I recently made a big batch of pesto using all of the basil from our garden. It turned out wonderfully, and now I'm wanting to put pesto on every single thing we eat! The "secret ingredient" in this recipe is BUTTER....It makes the pesto nice and creamy!

**Note: This recipe can easily be cut in half for smaller portions, but it freezes beautifully, so make some extra and pull it out of your freezer next month for a quick and easy dinner.

Amazing Homemade Pesto
Adapted from: Giver’s Log

4 c. packed basil leaves
5-6 cloves garlic
½ c. butter, sliced
2 c. parmesan cheese, grated (NOT shredded)
1 tsp. Kosher salt
freshly ground pepper
½ c. + olive oil
1/3 c. pine nuts
1/3 c. walnuts

Place basil, garlic, butter, parmesan, salt, and pepper into bowl of food processor. Pulse and gradually add olive oil until mixture is the consistency of thick paste. Taste and add more seasonings, as desired. Add more olive oil (if desired), and pulse until it reaches a smooth consistency. Add nuts and continue to blend. Once done, spoon into jars and keep in fridge or freezer until ready to enjoy. Yields about two cups.

Mix with cream and serve on this pesto pizza or this pasta dish.

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1 comment:

  1. Alyssa,

    Did you know that Ball canning now has some really cute, new, freezer containers that work perfect for putting up pesto??? The climate here in Utah has been great this year for growing a large amount of fresh basil and we made a ton of pesto and put it in the food storage freezer.

    We miss you at Thanksgiving Point!

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