Homemade Basil Pesto is a fresh and delicious burst of flavors in your mouth. The fresh basil leaves, grated parmesan cheese, and pine nuts come together in this irresistibly delicious condiment recipe!
We love this recipe for homemade pesto and use it in so many ways. While my favorite way is on a spoon, we also enjoy it on pizza, in Pesto Chicken Salad, and on sandwiches. It is a condiment that is not only keto friendly, but is easy to preserve. You can freeze the pesto in ice cube trays and have individual portions that make it easy to just pop, thaw, and use in your desired recipe!
Why I make fresh pesto
Fresh Basil is so fun to grow and it is not that hard to do! You can either grow it in your garden, in a planter box, or in a potted plant dish. We grew ours in a planter box that Grumpy built for our deck. It is pretty hearty, likes water and sun, and smells so wonderful when the breeze comes through!
Pesto Sauce is not really cheap to make. As a matter of fact, you can probably buy it in the grocery store just about as cheap as you can make it. However, when I do make it, I individually freeze portions to help it keep longer. That way I can have fresh pesto anytime I want it!
Tips for making Homemade Basil Pesto
The most important thing is to have the right equipment. You can use a food processor or blender. Whichever is easiest for you. I prefer the food processor.
Fresh basil leaves are a must. We always wash the basil, then pick the leaves off the stem. This recipe will take about 2 cups of fresh basil leaves.
Fresh grated parmesan cheese is best. In a pinch you could use the dried variety, but my preference is always to grate my own.
If you decide to season with salt and pepper, I suggest doing so by taste preference. Some parmesan cheese are saltier than others.
Homemade Basil Pesto should have a bright green color. If you don’t plan to use it up quickly, I recommend a bit of lemon juice be added to help keep that brightness.
Steps to making homemade pesto
Start with 2 cups of freshly washed basil leaves. If you haven’t grown your own basil, it is readily available at the farmer’s market, or in the grocery store in large quantities for a decent price.
I always use freshly grated parmesan cheese. There is nothing wrong with dried parmesan cheese, however, I prefer fresh.
We always start by pulsing the fresh basil leaves by themselves first to chop them into smaller pieces.
Then we add pine nuts, cheese, and garlic.
Pulse the ingredients to break them down. Be sure to use a rubber spatula to scrape the sides of the food processor periodically to get all the big pieces broken down.
Next, stream in the olive oil while the food processor is running. The oil should be added slowly to help it emulsify and keep it from separating.
Store the pesto in a sealed container in your refrigerator up to one week. Alternatively, you can store the pesto in your freezer up to 1 month.
Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Written by Shelby Law Ruttan, author and owner of Grumpy’s Honeybunch, she (Honeybunch) and Phil (Grumpy) have come together in a joint effort to share their knowledge and experience from the woods, to the garden, to the table.
I'm Shelby, author of Honeybunch Hunts. I love hunting, homesteading, and harvesting and am sharing my experiences and recipes with you! I hope you will join my journey and find something you will love! Honeybunch Hunts is a website dedicated to Hunting, Homesteading and... read more
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