Homemade Basil Pesto: never buy pesto again!

30 Mar
Fresh Basil. Photo by Jess

Fresh Basil. Photo by Jess

Happy Easter everyone! A picture of basil leaves may not have been what you were expecting for Easter weekend, but I’ve prepared this post in advance in case I’m still struggling from my flight to the US (read more about my trip here). But don’t worry now that Lent is over and I can finally indulge myself in chocolate again, rest assured there will be some delicious chocolate recipes appearing on here very soon!

But for now never use shop bought pesto again with this super quick and easy recipe for homemade basil pesto. Basil pesto may not be a traditional Easter ingredient but to me it does embody light fresh Spring flavours which Easter brings to the fore after a cold Winter. So why not pair this recipe for fresh basil pesto with my recipe forΒ Salmon with a basil pesto crumb crustΒ for a nice light bright Spring meal (and by doing so very loudly say GO AWAY ENOUGH ALREADY to this ridiculously cold snowy weather that has been hampering both the UK and the US in recent weeks).

Homemade Basil Pesto. Photo by Jess B.

Homemade Basil Pesto. Photo by Jess B.

You will need:

  • 50g of pine nuts
  • 1 large bunch of basil
  • 30g of Parmesan cheese
  • 150ml of olive oil + a splash
  • 2 cloves of garlic crushed
Dry fry pine nuts until golden. Photo by Jess B.

Dry fry pine nuts until golden. Photo by Jess B.

Place ingredients in small blender. Photo by Jess B.

Place ingredients in small blender. Photo by Jess B.

  1. Heat a small frying pan over a low heat. Dry fry the pine nuts until they are golden, shaking the pan every so often.
  2. Tip the pine nuts onto a saucer to cool slightly.
  3. Meanwhile place the basil, Parmesan and garlic in a food blender.
  4. Add the pine nuts.
  5. Gradually add the olive oil as you blend the ingredients until smooth and you have your preferred consistency.
  6. Season to taste.
  7. If not using the pesto immediately, tip it into a small jar or basin and cover with a splash of olive oil and seal with a lid or cling film. It will happily keep in the fridge for up to two weeks.

Recipe adapted from Β BBC Good Food.

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4 Responses to “Homemade Basil Pesto: never buy pesto again!”

  1. Reva March 30, 2013 at 10:50 pm #

    Yum!! Do you know if this freezes? I may have to experiment πŸ™‚

    • myjourneythrume March 30, 2013 at 11:19 pm #

      I’ve never frozen it (always eaten it too fast!) but I suspect it will freeze fine, nothing in it not to freeze well. Could maybe freeze it in ice cube trays so could easily pop out a portion or two as and when needed. I’ll freeze some next time I make it and let you know. Let me know if you do experiment!

      • northmelbournemum April 6, 2013 at 11:06 am #

        I freeze my home-made basil pesto, and it works really well. Not quite as good as if you’ve just made it, but still really good. Still way better than bought stuff.

      • myjourneythrume April 6, 2013 at 11:24 am #

        Thanks for commenting, that’s really good to know that it will freeze. I totally agree homemade is way better than shop bought πŸ™‚

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