Mr. W & I had the opportunity to spend a long weekend at home for the first time in a while and I’ll be the first to admit it was full of food adventures. We blackberry picked, visited a few farmer’s markets, went to our own local fruit stand and even made our first summer dessert crumble that was heavily consumed over said weekend. We also worked in the garden while the sun shined and I realized my basil plant was overrun with fresh basil!
Once I had picked most of my basil, I realized I needed to do something with it! My original plan was to freeze most of it for a later date (apparently you can just freeze basil leaves as is). but I decided to try out my first homemade batch of fresh pesto for our pasta dinner that night.
Now, I’ll warn you ahead of time I completely went rogue on the recipe front and just started throwing things in my blender, but it worked better than I thought, so maybe winging it is the way to go? Either way, I hope you find your happy with results and add your own flair to this nut free basil pesto.
- Fresh Basil
- Olive Oil
- Salt & Pepper
- Fresh Garlic (Garlic paste will work too)
- Extra herbs (Oregano, thyme, chives etc)
- Parmesan Cheese
- Lemon Juice
- Give your basil a light wash and pat dry and throw it all into the blender. Also add any dry herbs of your choosing at this point.
- Next, add 1-3 full garlic cloves, and a few squeezes of lemon juice to the basil.
- Grab the olive oil and pour enough just to lightly cover the basil (you can add more as you blend) and season with salt and pepper. Also at this point, add in the Parmesan to your liking.
- Blend for about 1 minute or until a paste forms. Stop blending and scrape the sides of your blender to grab anything that may have stuck. At this point, if you find your pesto a bit thick add a small amount of olive oil.
- Keep blending and adding oil until you have reached desired constancy. You can also add a small splash of water to loosen things up if needed.
- Once blended, it can be stored in the fridge for later use or throw it in a small saucepan and heat it up before drizzling the pesto sauce over your dish. You could also freeze this sauce in ice cube trays for quick frozen sauce!We ate our pesto sauce over vegetable bow tie noodles and BBQ’d chicken which I highly suggest! It was a great combo and would be super easy to whip up any night of the week. Also, you could add pine nuts as a normal pesto reciepe would call for, but without nuts on hand this reciepe still worked great!
Now go cook up a storm…