Family Magazine

Fresh Homemade Pesto

By Lindsayleighbentley @lindsayLbentley

pesto headerWe had shrimp with pesto that I made fresh from basil from my own herb garden a few days ago and it was simply delicious!  The recipe is from my mama, who always has a whiskey barrel full of basil growing each year.

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This makes plenty, and it freezes really well!

pesto ingredients

Lindsay’s Homemade Basil Pesto               yield: 6 servings

      • 2 C. loosely-packed fresh basil
      • 2/3 C. pine nuts (you can also use walnuts, which are cheaper)
      • 4-6 cloves of garlic, peeled
      • 2/3 C. organic extra-virgin olive oil
      • 1 C. finely grated parmesan cheese

place basil, pine nuts, and garlic in a food processor, blender, vitamix, etc. and process until finely chopped.

step 1 pesto

with machine running, add oil, pouring in a thin stream

add cheese, salt and pepper and process briefly to combine

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thin to desired consistency with hot water (about 4 Tablespoons).

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Done!  It’s so easy!

Don’t be afraid to experiment with ingredients.  I forgot to buy parmesan so I used a grass-fed cheddar instead.  It was still wonderful!  Grass fed cheddar has a similar consistency, only slightly softer than parmesan, and is not dyed orange with anatto, so I honestly didn’t notice the difference.  I have also made this with blanched arugula for a spicy pesto!

While pesto is traditionally served over pasta, we rarely have it that way.  I prefer to toss it with boiled new potatoes, over shrimp, chicken, or fish, or as a salad dressing.


live well. be well.

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