Homemade Pesto isn’t difficult to make. Pesto is served in many restaurants and is often one of the most popular sauces served in a restaurant. Now, you don’t have to buy expensive pesto sauce, you can make pesto at home, it is easy to do, and it tastes so much better than pesto sauce that you can purchase. I feel upon this recipe by accident, many pesto sauces use extra virgin olive oil, but the night I made this dish, I ran out, and I was in a bind with the company on the way. So I prepared this pesto was made with less expensive vegetable oil.
Pesto is one of the most popular and delicious sauces served in many restaurants. Now, when making a dish at home that includes pesto, you don’t have to buy expensive pesto sauce – you can make pesto at home. It’s easy to do, and you will be surprised at how much better it tastes than any ready-made pesto sauce. I made this recipe by accident. Many pesto sauces use extra virgin olive oil, but on the night that I made this dish, I had run out, and I was in a bind with company on the way. So I prepared this pesto with less expensive vegetable oil and it worked out just fine.
Aromatic basil is one of the most ancient and highly-prized herbal plants and is brimming with health-benefiting nutrition. It is so revered by some cultures that it is known as the “holy herb.” Although there are many different subspecies of basil, the most common one used as culinary basil the world over is sweet basil. To read more about this wonderful herb, click here.
Growing Your Own Basil
Most of the time, I have a small container garden of fresh herbs, and this year I’ve been fortunate to have an abundant crop of basil. I found the perfect place in my yard to place my basil containers – not too much sun, but just enough to yield abundant basil. With so much basil, I have been busy making pesto with the fresh leaves and drying the remaining basil for future use. For more complete instructions on growing basil, click here to learn how to grow basil.
The Fresh Delight of Fresh Pesto
You are going to love making fresh pesto, and you can enjoy it all summer long. Pesto is so versatile – you can enjoy it on meat, fish, pasta, as a pizza topping, or even use it as a dip for vegetables. If you love pesto, here are some more CopyKat recipes for you to enjoy.
- 1 cup fresh basil tightly packed
- 3 teaspoons garlic
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup vegetable oil (you can use traditional extra virgin olive oil)
- 1 teaspoon kosher salt
- Wash basil leaves and pat dry. In a food processor with a steel blade add garlic, pine nuts, salt, and pulse several times to chop ingredients into a fine paste, add basil leaves and salt. With the food processor running constantly drizzle in olive oil, and Parmesan cheese, and combine well.
- If you do not use the pesto immediately, store in an air tight container, but before sealing the container, pour a little extra oil over the top of the pesto so the air will not get to the pesto. Many people freeze pesto in ice cube trays and defrost whenever they are ready to use it. I like to serve my pesto in pasta, and as a replacement for butter on bread. Pesto is easy to make, and you can use other nuts than just pine nuts. Pesto made with pecans is wonderful, so be experimental when making your own homemade pesto recipe. To make as shown, combine 1 cup of cooked pasta with two tablespoons of prepared pesto, and mix together well in a bowl.