They say you have the strangest cravings while pregnant. With my second baby, I had the biggest craving for basil pesto, almost daily. Seems strange, I know. I love buying store bought pesto in the winter months, because you can usually find a good variety. But in the summers, I like to grow my own basil and make my own homemade basil pesto. It’s so good and easy to make. You can easily freeze it for future use. This is your sign to never let any basil go to waste. Always turn that extra basil into homemade basil pesto with this super simple recipe.
This recipe is so easy, you guys. And you likely have most of these ingredients on hand. Olive oil, garlic, and grated Parmesan are staples at my house. For this recipe, I just need to make sure I bring home pine nuts from the store. And of course, I grow all the basil in the summer time. Home grown basil is so sweet and fragrant. And you can grow it in a pot on your deck! Highly recommend buying a plant or seeds and grow your own.
Take all of your ingredients and add them to a food processor or blender. Blend until smooth, and then a little longer to thoroughly mix all ingredients.
Use your homemade basil pesto for a pasta sauce, spread on a charcuterie board, for soups or sandwich spreads. You can even freeze basil pesto for fresh use in the winter months.
Pro Tip: I freeze them in ice cube trays for easy thawing and adding to recipes.
Homemade Basil Pesto
- Blender or food processor
- Measuring Cups and Spoons
- 2 Cups fresh basil
- 1/2 Cup grated Parmesan
- 1/2 Cup olive oil
- 1/3 Cup pine nuts
- 3 Cloves garlic
- 1/2 Tsp salt
- Add all ingredients to a blender or food processor and process until smooth. Store in a glass container in the refrigerator. You can also freeze pesto in ice cube trays for later use!