Every year I grow a pot of sweet basil on the back deck, and this year I’m growing several varieties. Two common green, one purple and one variegated purple. So what do you do with all that basil?
Yup, I should have kept the plant markers, as now I don’t know the exact names. With my bumper crops, I’ve been making a batch of pesto every weekend.
It’s so delicious, freezes easily and can be simply smeared on bread, topped on grilled chicken or fish, or stirred into a pasta recipe. Pictured is an appetizer platter I took to a friend’s house when we were invited over for a barbeque. Sliced baguette, fresh tomatoes from my garden, fresh homemade mozzarella and a bowl of homemade fresh basil pesto in the middle. This was a hit and didn’t last long at the party.
I’ve always used this simple recipe for homemade fresh basil pesto.
- 2 cups fresh basil leaves packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts toasted
- 2 cloves medium garlic minced
- Salt and freshly ground black pepper to taste
- Rinse and dry the fresh basil leaves. Combine basil with the toasted pine nuts in a food processor. Pulse a few times in a food processor. Add the garlic, pulse again two more times.
- Slowly add the olive oil in a constant stream while the food processor is on. Scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add Salt and freshly ground black pepper to taste.
Fresh Basil Pesto…It’s What’s for an Appetizer.
Rocky Mountain Woman says
August 5, 2013 at 12:02 pmok, that looks amazing! It’s just the height of what I love about summer!
Great idea for a quick side or appetizer that I am so going to steal from you…
xxoo,
RMW
Lea Ann says
August 6, 2013 at 7:25 amThanks RMW
Larry says
August 5, 2013 at 1:46 pmYour pesto looks delicious LA and I’ll save your recipe. Also the appetizer plate looks very inviting and it sounds like you made, grew everything but the bread – very nice.
Lea Ann says
August 8, 2013 at 6:18 amYou know me well, that bread was made in ovens far away. 🙂
Heather says
August 5, 2013 at 5:26 pmLooks yummy. I love eating pesto with everything, it’s a great summer food. Kinda like drinking a good Rose! It tastes really good when it’s hot!
Lea Ann says
August 6, 2013 at 7:40 amI agree Heather. My freezer is filling up fast.
Holly says
August 5, 2013 at 5:34 pmLooks great, Lea Ann! I didn’t have much luck with the purple basil this year but the standard green basil is doing well in containers on my deck. Your pesto looks perfect with tomatoes and bread.
Lea Ann says
August 6, 2013 at 7:41 amI planted purple basil one other year that didn’t work out very well. This year it’s flourishing. Wonder if our climate is better for one variety. Unfortunately, I don’t know what I bought.
pam (Sidewalk Shoes) says
August 5, 2013 at 6:13 pmI always stow away a couple jars of basil pesto into the freezer to relive these summer days!
Lea Ann says
August 6, 2013 at 7:42 amPam, my freezer is quickly getting many small batch bottles. I’m feeling very smug about that. 🙂
Jenn says
August 6, 2013 at 6:27 amIn my book, there is just nothing better than simple basil pesto. It’s so versatile and sooooo incredibly good on just about anything. Plus, it’s always got such a lovely color!!!
Lea Ann says
August 6, 2013 at 7:43 amI’ve had some basil pestos that were very strong. I like this recipe, seems to be a perfect blend of flavors (for us)
Karen Harris says
August 7, 2013 at 5:56 amI love fresh pesto! My basil has now gone to seed while I wasn’t paying attention and is tall and leggy. Next year I’m going to make and freeze lots of pesto earlier on. Yours looks beautiful.
Lea Ann says
August 7, 2013 at 9:39 amKaren, those plants can be sneaky and in the heat go to seed very quickly. My plants are right outside my door, so I can’t miss anything about their behavior.
Cathy at Wives with Knives says
August 7, 2013 at 6:46 amMy recipe is very similar to yours, Lea Ann. I’m kind of a purist when it comes to pesto and prefer the basic flavors. I’m sure your appetizer platter was a big hit. I would be happy having just that for my dinner.
Lea Ann says
August 7, 2013 at 9:38 amI agree about that recipe Cathy. When it comes to pesto, I prefer it simple.
Vickie says
August 7, 2013 at 9:17 amLOVE pesto! Your pictures are beautiful. You probably know this, but you can save it in ice cube sized blocks for winter sauces and soups. I am always on a mission to use or store every bit of what I grow. Gets to be a challenge during the zucchini season. 🙂
Lea Ann says
August 7, 2013 at 9:38 amYes, I’ve seen people use the ice cube tray trick. Can you believe I don’t have any? I should go to the dollar store and get a couple. Thanks for the compliment on the photos.
Lea Ann says
August 7, 2013 at 9:40 amI’ve had years that my basil wasn’t to notch. For some reason, this year has been a bumper crop season.
Chris says
August 7, 2013 at 12:26 pmWe have no fresh basil this year, we didn’t get it planted. Now I’m sad.
Lea Ann says
August 8, 2013 at 6:13 amAnd I’m feeling sorry for you. 🙂
Yvette says
August 7, 2013 at 5:35 pmOh yummy! I need to make this! I have so much basil and this is the perfect idea. Making this soon! Thank you!
Lea Ann says
August 8, 2013 at 6:14 amI was going to say, I’d trade you basil for blossoms … but you’ve got basil too. 🙂
Amy | Club Narwhal says
August 8, 2013 at 7:29 amYour basil is absolutely gorgeous! It totally puts my sad, wilting basil to shame. I think my black thumb got the better of me this summer… Stopping by from Grow Your Blog 🙂
Lea Ann says
August 9, 2013 at 8:08 pmI’ve had those wilting basil years also Amy. I have no idea why some years are better with basil.
Ed Schenk says
August 9, 2013 at 11:21 amA summer staple of mine!!
Lea Ann says
August 9, 2013 at 8:05 pmIt’s so good to hear from you Ed. Thanks for stopping by.