We’ve all made pesto, right? Well, maybe not everyone, so here I will share my favourite recipe. You can use this mix as a dip, on toasts, as a base for pizza, a sandwich or even a dollop in the middle of a lovely creamed soup. It’s quite flavourful so you don’t need a lot of it. I usually just eyeball this recipe, but this time I got out the scale and measuring cups so I could have tangible measurements.
Traditional Pesto
Makes about 1/2 cup
Ingredients:
- 30 g fresh basil, leaves removed, washed and dried
- 40 g (1/3 cup) toasted pine nuts
- 35 g (1/3 cup) freshly grated Parmesan
- 3 cloves of garlic (about 10 g) or to taste
- EVOO (Extra Virgin Olive Oil)
- salt to taste
Directions:
- In a food processor with metal blades combine the basil, pine nuts (make sure they are cool), Parmesan and garlic. Pulse adding a slow stream of EVOO to the consistency desired (I like my Pesto a little chunky and not too wet).
- Add salt to taste, but remember that the Parmesan is rather salty.
- Serve mixed into warm pasta with quartered grape tomatoes and shaved parmesan.
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[…] 3-4 tbsp home made pesto […]
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Great pesto Eva! My former roommate and I made a very similar pesto a few years back (we grew our own basil that summer). The pine nuts are expensive… but definitely worth it for a pesto!
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Your pesto looks perfect Eva and I know what you mean about eyeballing recipes. Do you ever find it challenging reproducing what you’ve created for your blog entries? I do!! I’m definitely a slap dash cook and have to focus on the measurements side when it comes to reproducing… we really enjoy adding pesto to stir-fries and sandwiches… such a great way to add flavour. At the end of the summer, I usually freeze a batch in ice cube trays to enjoy the beautiful, fragrant basil through the year. When pine nuts are out of control expensive, I use almonds.
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Thanks Kelly, yes indeed I find documenting the recipes a huge challenge and many a great meal goes unblogged because I forgot to write down the recipe as I was cooking. The blog was supposed to help with that ;)!
A few months back Costco had their 500 g bags of pine nuts at $19 so I got one (lowest price I’ve seen in a few years), now they are $24! Sissi also commented using almonds, do I’m definitely going to try that one day. Freezing in the ice cube tray is a great way to manage portion size too!
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Basil pesto will always be my favourite too.. I will have to wait until the plants grow though… I saw someone make pesto with a mortar and pestle a while ago, have you ever done that? I would need a bigger mortar and pestle though, mine is tiny… c
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Hi C, no, I’ve not made it with a mortar and pestle before, mine is small too (it’s made of olive wood from Provence, France). But I rather like the idea. I wonder if it would taste differently.
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evidently you will never go back to the food processor, it is the traditional italian way.. anyway, one day maybe one of us will find the right sized implements and give it a crack!.. c
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So much better than the pesto you can buy at the market. Perfectly done, Eva!
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Thank you kindly Liz.
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Hi Eva – I’m pesto’s number one fan. I add waaaaaay too much to pasta I must admit (you can’t see the pasta for the pesto :D) but it’s delicious, and fun to make too!
Perfect timing for my “gardener’s” sandwich recipe the other day too, right? 😀
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Absolutely Charles, I’m putting that awesome sandwich on my cottage menu this year!
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It’s so easy to make pesto at home that I don’t bother buying store bought pesto unless I’m super lazy. 😀 Great post!
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Thanks Anne, I always have Parmesan, pine nuts, garlic and EVOO so all I have to remember is to get the fresh basil, it’s too easy!
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Hi Eva, I am so happy that Sissi extended the invitation to you for the Easter Menu Suggestions; browsing through your lovely blog, I can see that you have tons of great recipes with beautiful photos to suggest. Thank your kind visit and comment on my blog.
As for the homemade fresh pesto; there’s nothing like making your own, we always have it on hand. In S. Florida we have fresh basil growing all year round and have a pot or two of basil and other herbs growing.
Love the delicious pasta you paired it with…would love to have a plate of it right now.
I’m looking forwad to your Easter menu suggestions! Szervusz…Szia!
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Jó regelt Elizabeth! Thank you for your lovely and flattering words. I am going to have to put my thinking cap on for the Easter post, so it will be a wonderful trip down memory lane. Thank you for the beautiful welcome.
I am quite envious of your extended growing season; we’ll only be able to plant in my deck boxes near the end if May. It can’t come soon enough.
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Delicious. Simplicity is often times best 🙂
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Thanks Lily Sue its so true, it allows each of the ingredients to shine.
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I just planted basil seeds today. Looking out at all the snow…it is hard to believe that I’ll be making pesto this summer.
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Lucky you! I don’t have the space or green thumb to plant seed starters so I have to buy the nursery plants; but that’s ok, as long as I have my herbs all summer I’m very happy.
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I’ve got two basil plants that are growing like crazy after the rain. It’s time for a haircut and some pesto!
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Lucky you! I’m still having to buy ours — still too cold and snowy to think about spring! Had 2 cm snow last night. Damn groundhog lied!
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For someone who avoids carbs, you sure do serve a lovely dish of pasta. Now that’s self-control! I really enjoy pesto, too, Eva, and keep a supply of pesto – sans cheese – in my freezer year ’round. And like you, I use it on everything. I used to grow it but then I discovered that a farmers market sells huge bouquets of basil for 3 to $5.00 in Summer. Now I buy it and use that container to grow something else.
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Thank you for your lovely words John. I do allow myself rice noodles from time to time; I’m no saint!!!!
I’m wondering why you freeze your pesto sans cheese?
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I don’t like how frozen pesto thaws when it contains cheese. So, I make it as I normally would, except for no cheese and less oil, and then freeze it. Once thawed, I add the cheese and some oil to freshen it up a bit.
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Great tip John, thanks!
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Hi Eva! I’ve been all about the pesto lately as well. In fact we just did our arugula pesto on a pizza last night. Mr. N especially is a big fan of any and all things pesto. I can’t say that I blame him. I hope you’re doing well! I’m looking forward to returning and following along. It’s been a lovely break, but I do miss you all. 🙂
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I miss you too Kristy, thank you for dropping by on your sabbatical. Now that arugula pesto sounds wonderful. Hope you will post the recipe.
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I too like a chunky pesto. Wish old man winter would depart so I can get my garden going.
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I feel your pain Norma, it snowed practically all day today and there was even some accumulation. Enough to have me wearing boots again. Thank you for your comment.
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Nothing beats a good pesto, the uses are indeed endless.
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Indeed, thank you for your comment gourmantine.
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Homemade pesto tastes so much fresher and tastier! I just spread the last spoons of pesto on my dinner bread :-))
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Pesto pasta is one of Olivia’s favourite meals. I always have a little tub of pesto sauce in the fridge. Unfortunately it’s a commercial pesto, because homemade pesto tastes different. [Of course it does; it tastes better] So unless I want to drown in pesto sauce I better not make more. I can’t fool her either, because then I get “this is not my favourite” Your pasta looks perfect Eva.
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I find the commercials stuff tastes a bit tinny, perhaps it’s the olive oil or even the cheese so I prefer my own home made. I usually make up a bunch and then freeze it in my savoury ice cube tray and pop them out into a zip lock bag. Thank you for your kind words about the pasta, it was indeed very tasty.
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I suppose few people make their own pesto, but everyone loves it. Yours looks and sounds just perfect. Since pine nuts are very expensive I often prepare pesto with almonds (I must have posted it ages ago) which is further from the original, but equally delicious. I bake with almonds all the time (my husband is a big fan), so I buy them in bulk, hence the choice. I now regret not having bought the potted basil I saw in my organic shop… It will take ages for my seeds to sprout…
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Thank you Sissi, pine nuts are expensive here too and the ones we get are from China. I usually buy a huge bag at a big box store and keep it in the freezer so it doesn’t get moldy or stale. I love the idea of using almonds for pesto, how clever. I am going to try it sometime. I shall go looking for your post about it.
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I’m looking forward to having fresh basil to make pesto. I never seem to have enough to make large batches and freeze it for winter.
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Your garden must be eons ahead of us by now, I love growing 3-4 varieties of basil every year. I can hardly wait to get the garden started, still two months to go.
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Oh no, mine hasn’t even started yet. I still have chard and parsley in the winter garden. We keep having freezes here and though it’s nothing in comparison to your weather it will still kill the plants. Our azaleas are barely hanging on as the warm weather made them bud about 3 weeks early. Can’t put out basil in pots until mid April safely.
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Oh too bad about the freezing, we had that last year. Our potted plants can’t go out until May 24 at the earliest. To be honest, it can’t come soon enough!
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Your soup with pesto looks really delicious. I love how pesto can give really ordinary dishes a very special sparkle.
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Thanks Bam the rice noodle dish was very tasty, but garnish on soup would be lovely too.
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Oh yeah, pesto can go on just about anything for me! We enjoy it as often as possible. 🙂
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Ah yes, Judy about anything is true, it’s so versatile.
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When you count people who have’t made pesto, count me in. However, I think it would not be technically correct, because we use the same method to make green cilantro-mint chutney. I love basil, I am going to save this recipe to make basil pesto next time I pick up these great herbs at the store.
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Thanks Minnie, I make a cilantro pesto for more Thai flavoured dishes too, but are incredibly tasty.
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Last year’s crop of basil died before I got around to harvesting them and making pesto. The only leaves I managed to save were older and had lost a lot of flavour but when I make pesto with the fresh basil … it’s always amazing just like your tasty mixture.
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Thanks Maria, mine didn’t do as well as in previous years either. I can hardly wait to plant a new crop this year; the PC gigantico brand really works well for me.
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It is so fulfilling to make pesto because its so useful, isnt it. Everyone needs to make it at least once.
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That is also very true. Thank you.
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Nothing like the fresh and tasty flavour of a good pesto 😀
Cheers
CCU
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So true CCU.
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I love Pesto, it is like bottles summer 🙂
I just got a new basil plant for my window herb garden
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Lucky you Sawsan, I’ve never had luck with growing herbs indoors.
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Why is pesto so addictive. I remember my first experience on Venice Beach in LA, dipping some bread into it as the beautiful people all went by.
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It’s the salty garlic flavours David, I love it too!
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I love making pesto, especially when we have an abundance of herbs! Sadly my basil plant died but I sometimes find myself with extra herbs and this is their fate 🙂 BTW I’m also looking up your recipe for Kremes 🙂
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Thanks Lorraine, I usually have about 4 basil plants in my planters on the back deck, can hardly wait for summer.
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