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Appetizers » Basil Pesto

Basil Pesto

Created by Amy Engberson 1 Comment

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I have always loved Pesto.  This one is the best!!

I love basil!  I love the smell, the taste and the pretty green plant growing in my garden. The summer time makes me so happy.  Maybe because of all the fresh food that comes with it. It’s always sad when the frost comes and all my fresh food fun is done.

Our growing season is short and cool.  So my garden probably gets in full swing a little later than most of yours. My basil was really going crazy a couple weeks ago.  I decided to whip up my favorite pesto. It’s so versatile that I find myself putting it in everything. Make it and enjoy the freshness of summer before it’s gone.

Parsley Pesto

Put fresh basil, parsley and garlic cloves in a food processor.

Pine Nuts Basil Pesto

Add pine nuts, Parmesan cheese, salt and pepper.

Basil and Parsley Pesto

Let your food processor do its thing until the pesto looks about like this.

Olive Oil and Basil Pesto

Stream olive oil in while food processor is running.

Basil Pesto with Olive Oil

It’s a little bit tricky saying exactly how much olive oil you will need.  If I’m eating my pesto fresh I like to add a little more.  If I am freezing it I add a little less.

I always grow basil in my garden so I can make pesto in the summer and freeze to use all winter!!

Isn’t that gorgeous?  The color of green is so intense.  Love it!

Pesto and fresh basil are pricey during the winter months.  So, I always make several batches at the end of summer and freeze it.  Line a cookie sheet with parchment paper.  Use a cookie scoop and drop it on the paper.  Freeze until firm.  Put in freezer container or bags and stick back in the freezer!

Having a little pesto in the freezer, adds a little summer hope to those long winter days. I love using it in spreads, sandwiches, pastas and more.  So go whip up some pesto.  You will love it now and it will help you endure all those long, dark and cold winter months!

Basil Pesto

Pesto makes perfect sandwich spreads, dips and more. It's the best to have some Pesto in the freezer to use all year long.
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Course: Condiments
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 cups
Author: Amy

Ingredients

  • 2 cups basil
  • 1/2 cup parsley
  • 1 cup parmesan cheese
  • 1/2 cup pine nuts
  • 3 garlic cloves peeled
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/3-1/2 cup olive oil

Instructions

  • Add all ingredients except olive oil to food processor. Chop until it's about the consistency of a paste.
  • While food processor is going, stream in olive oil. Add enough olive oil to get the consistency that you like.
  • I prefer it more runny for fresh eating and a little thicker for freezing.
Tried this recipe?Mention @littledairyontheprairie or tag #littledairyontheprairie!

 

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about amy

About Amy Engberson

I live on a dairy with my husband and three boys. Although we are in the business of raising cattle, we really are in the business of raising boys. I am passionate about catching up with each other at meal times. My love language is food. And I hope that my men feel the love in every bite. Read more...

Filed Under: Appetizers, Sauces, Side Dishes Tagged With: Basil, Gardening, pesto

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  1. Elaine Duckett says

    August 19, 2013 at 9:26 am

    Emily went out and trimmed my basil for the me the other day. Thanks for the reminder and inspiration to preserve it while it is still fresh in the garden so we can use it until me make more next year.

    Where did you find the pine nuts?

    I will have to start using it more.

    Mom

    Reply
Hi I’m Amy! Welcome to my stinky farm life where my days are filled with chasing kids and cows! It’s all about simply delicious food around here! If you leave my house hungry…it’s your own fault! Read More..

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