8.19.2014

How to Make Classic Fresh Basil Pesto

Fresh pesto is one of the joys of summer.

 With the warm summer days winding down and not much rain, a number of my plants are starting to show its effects, including the basil plants.  So, I decided it's time to clean up some of the garden.  Yellow and brown leaves depress me.  :)  I cut all the remaining good looking basil leaves and made enough pesto for several meals in the colder months.  Fresh pesto is so easy to make and did you know it is high in antioxidants and considered one of the most nutritious herbs, rich in vitamin A and C?

Look at all that goodness!!  Isn't it gorgeous?!!

I don't use anything fancy to make the pesto, just a small nut/veggie chopper.  I have also done it all by hand on a wood chopping block.  The house smells fabulous.

and there it is, the simple classic basil pesto

I froze this batch in small plastic containers.  After putting the pesto in each container, I top it off with some more olive oil and plastic wrap before attaching the lid.  In each one is enough to mix with pasta for a supper of 2. Fast and delicious when time has run out and you're tired from a long day.   Enjoy!  P.S.  I also sprinkle more fresh parmesan and pinenuts on the pesto/pasta.

Until next time.........
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5 comments :

Junkchiccottage said...

Yum and so fresh.
Kris

Creations by Marie Antoinette and Edie Marie said...

Love this recipe of your for basil pesto! I'm going to try it Lynn. We all need something special for a quick meal when we're exhausted. Thanks for sharing this great idea with us!

Blessings, Edie Marie

Alycia Nichols said...

Lynn, can this be made without the nuts? Would that significantly change the flavor or consistency? I have people who are suddenly allergic to nuts. :-( I have a few good leaves left on the stalks out there that I need to harvest and do something with very quickly. The heat index here in the Kansas City area is over 100 now for the next few days, and everything is wilting horribly. Like you, brown leaves depress me! :-)

Drop me a quick email to let me know about the nut thing, please, if you can! Thanks!

Alycia Nichols said...

Lynn, can this be made without the nuts? Would that significantly change the flavor or consistency? I have people who are suddenly allergic to nuts. :-( I have a few good leaves left on the stalks out there that I need to harvest and do something with very quickly. The heat index here in the Kansas City area is over 100 now for the next few days, and everything is wilting horribly. Like you, brown leaves depress me! :-)

Drop me a quick email to let me know about the nut thing, please, if you can! Thanks!

The Polka Dot Closet said...

Lynn that looks fabulous and the more garlic the better!

CArol

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