7.12.2012

Homemade Pesto Recipe

Thank you for visiting our site today!  
We would love for you to sign up for our email list and 
join our Facebook page so that you don’t miss any updates!

Photo by Lexie:Naturals
Growing herbs is fairly simple.  You plant a seed, water it, give it sunlight, and watch it grow.  It's actually that simple.  And if you plant something like basil, you will probably have so much of it that you don't know what to do with it.  Here is a very simple recipe for pesto.  It can be eaten with wheat crackers (my favorite way), put on a pizza instead of traditional red sauce, mixed with chicken and pasta, used as a spread on a sandwich, put in chicken lasagna, and used in many other ways.

Photo by Lexie:Naturals

What you need:
3-5 cups packed fresh basil 
1/4-1/2 cup pine nuts (I will be making it without these this year since we now have a nut allergy in the family)
3-8 garlic cloves 
1/2-3/4 cup olive oil
3/4 cup grated parmesan cheese
1/2 cup of another complimenting herb such as parsley (optional)


Note: The amounts of each ingredient in this recipe are just suggestions.  Feel free to add more or less of an ingredient depending on the texture and flavor that you want to achieve.

Photo by Lexie:Naturals
What you do: 


Pick the basil off the stems, wash them, and lay them out to dry a bit.  I like to put all my produce in a sink full of water and 1/2 cup vinegar to get it nice and clean.  It just needs to be rinsed well to remove any vinegar.



Photo by Lexie:Naturals
Put garlic and pine nuts in the food processor or blender and blend until well mixed and chopped.  You may have to scrape the sides a few times.
Photo by Lexie:Naturals
Add the basil and olive oil and blend until well mixed.  You may want to add more or less olive oil. You can drizzle the olive oil in while it's mixing to ensure that you don't add too much.
Photo by Lexie:Naturals
Add the cheese and blend one last time.  


Photo by Lexie: Naturals
If you are freezing the pesto I suggest you pour it into ice cube trays, put a little olive oil on top, and cover it with a plastic wrap before freezing.  This will prevent it from turning brown.  Olive oil can also be poured on top even if its being kept in the refrigerator for a few days to keep it fresh.  


HAVE YOU FOLLOWED US ON FACEBOOK YET?  WE'D LOVE TO HAVE YOU JOIN US IN OUR QUEST TO LIVE A MORE NATURAL LIFESTYLE.  I'M SURE YOU COULD ADD A LOT TO OUR DISCUSSIONS, TOO!  

Recipe: 

3-5 cups packed fresh basil 
1/4-1/2 cup pine nuts
3-8 garlic cloves 
1/2-3/4 cup olive oil
3/4 cup grated parmesan cheese
1/2 cup of another complimenting herb such as parsley (optional)

1. Place garlic and pine nuts in a blender or food processor and blend until chopped and mixed.
2.  Add the basil and olive oil and blend until well mixed.  You may want to add more or less olive oil.  You can drizzle the olive oil in as you mix to ensure that you don't add too much.
3.  Add the cheese and blend one last time. 
4.  If freezing or keeping in the refrigerator for later use add a small amount of olive oil to the top and cover. 

ShareThis