There is nothing more “summery” than a fresh basil pesto. Just one whiff of a fresh basil leaf immediately brings to mind long, warm, summer days and evening meals out in the yard. Pesto is the perfect summer dinner accompaniment because it is so versatile. Its light, flavorful taste is great mixed with pasta, cold or hot, and it’s even delicious spread on a slice of toasted Italian bread or used as a sandwich topping. You can also add a dollop to soups, use as a marinade for chicken, or even mix it into a homemade salad dressing. There are literally countless ways to use fresh basil pesto in your cooking.
When summer is in full swing and your basil plants are running rampant making a basil pesto is the perfect way to use up some of those beautiful basil leaves. Make a big batch of pesto and store it either in the fridge or in the freezer so you’ll always have some on hand and ready to go. Homemade pesto will keep in the fridge for about 5-7 days and in the freezer for up to 9 months. When freezing pesto in an airtight container, be sure to pour a thin layer of olive oil over the top before sealing. Doing this will help to prevent browning as it freezes and keep the pesto looking green and fresh when thawed .
Another little tip for keeping your pesto bright and green is to blanch the leaves before making the pesto. To blanch, simply dip the leaves into boiling water for a second or two and then submerge them into ice cold water. This will “set” the color and keep your pesto nice and vibrant even after running it through the food processor.
- 3 cups fresh basil leaves, cleaned and stems snipped
- 2/3 cup of toasted pine nuts
- 2/3 grated Pecorino Romano cheese or Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 salt
- 1/2 tsp pepper
In a food processor combine all of the ingredients and process until smooth. Scrape down the bowl as needed.