homemade pesto.

Monday, September 17, 2012

homemade pesto

football season started last weekend and i've made a habit of photographing dinner while ed curses the tv. i should have shared this recipe earlier in the summer as fresh basil will soon be leaving the farmers market. on the other hand, pesto freezes perfectly in an airtight container and this recipe will leave you with a bit to spare. be sure to cover the top with a thin layer of olive oil before sealing so it doesn't dry out. air is the enemy of pesto.

you'll actually have to pull down the food processor you registered for and never used, or make smaller batches of pesto in a mini-prep. i mini-prepped it.

2 cups fresh basil leaves
1/4 cup toasted walnuts (pine nuts and pecans work too)
1 garlic clove
1/2 cup parmesan
1/2 cup- 3/4 cup extra virgin olive oil
salt to taste

1. toast the nuts in a dry pan for a few minutes until they start to brown.
2. wash and dry the basil and stuff it in the food processor.
3. add the toasted nuts, garlic, parmesan, salt and pepper. to make it easier, roughly chop half a wedge of parmesan and toss it in the food processor. no need to grate beforehand.
4. add 1/2 cup olive oil and pulse until smooth.
5. add more olive oil if needed until you get the desired consistency.

besides pasta and panini, i'm stumped on pesto usage. hit me.


Briana said...

I love making pesto but had never thought of freezing it. Thanks for that. And I almost never make it with pine nuts as they are so goddamn expensive (who knew?!). Awhile back, I got some from the bulk section of Whole Foods (about half a pound or so) and it was THIRTY-SIX DOLLARS for those damn nuts. Since then, I've made pesto with almonds or walnuts. Peace out, pine nuts.

And we love putting pesto in omelets.

rebecca said...

$36?? yikes. i used pecans this time around.

Anonymous said...

Yum, pesto! I spread it on chicken thinly and then grill it, then cut up and add into salad. Also really good mixed through a bowl of mini potatoes with strips of sundried tomato as a cold pasta salad.

Becca :: Making Room in Sicily said...

I've been making pesto a lot recently as they sell it by the bunch for pennies at our local market in Sicily. I've been enjoying them with shrimp and linguine, but I'm glad for these other ideas. My husband wants us to nix shrimp from our diet unless we get it fresh and local (not frozen and farmed in Thailand), so I needed this inspiration! I'll be checking back to hear what others say.

sheri said...

I make a garlic pesto pizza. Top the dough with your mozzarella slices, then a thin layer of pesto. Finish with shrimp that's been sauteed till just cooked through, then bake....delish.

Jessica Hartshorn said...

My husband and I LOVE toasted cheese sandwiches with turkey, pesto, mozzarella and tomatoes!

jillian m. said...

I'm with Briana. I never make it with pine nuts. They sell for $10, as opposed to walnuts which sell for half that price.

Oh, and here!

Kim said...

Beautiful photo! I love pesto pizza - one of my favorite things to eat. And I had the exact same $36 pine nut from Whole Foods experience . . .

lmc1971 said...

How about on burgers...pizza...grilled cheese sandwiches...as a dip with fresh, warm pita bread! I love pesto and so does my 4 year old son...I'll make a big batch then freeze single use portions.

Best, Lisa

Emily said...

I love, love, love making a simple pesto pizza. Pesto, cheese of choice, and lots & lots of tomatoes (some while cooking and then raw to top once it comes out). Delish.

Rebeka said...

I just made pesto last week using almost this exact recipe. Great minds, I suppose.

I like it on pasta a lot (mm pasta), and also as a dip for bread and with tomatoes (sliced up) and fresh mozzarella.

Katie said...

I love a dollop of fresh pesto in a bowl of homemade summer vegetable soup.

Lena at A Crimson Kiss said...

Y U M. My parents always add the pine nuts just before serving pasta/panini/what have you, so I always do, too–Mama's recipes have a certain special hold on you!

Maneet Jassal Gupta said...

Try it over corn. Or I even like to boil some rice and mix it with pesto. Good side dish!


rebecca said...

thanks for the link.

thanks for the great ideas, guys. :)

colleen said...

i beat my eggs and then put in a dollop of pesto and then scramble (and i throw in a few sundried tomatoes). so delicious!

katie said...

we are big fans of pesto pizza...french bread loaf cut in half, layer of pesto, mozz cheese, then tomatoes, onion, chicken or whatever your heart desires. wrap it in foil and pop it in at 350 til it's nice and toasty. you'll still be burping it up the next day, I promise...

Gita said...

I can't live without pesto, seriously... Thanks for sharing this.


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