Earlier this summer, we decided to plant some herbs and vegetables to compliment our meals. We chose basil because Simeon is a lover of Italian food. Thankfully we’ve had plenty of rain and sunshine and all the plants have been growing furiously. Today, we harvested most of the basil and trimmed the plants.
Simeon is the one with the green thumb in this family. He’s the one out there watering and tending to the plants.
How to make pesto:
Gather ingredients. Seven simple ones: basil, pine nuts, olive oil, garlic, parmesan cheese, fresh ground pepper & salt. One of the best things about pesto is that the proportions don’t really matter. It’s all depends on how you want it to taste.
Blend them all together.
And that’s it! Seriously, it’s that easy.
Store in an air tight container and refrigerate for up to a week. Or you can freeze it – ice cube trays lined with cooking spray or plastic wrap work well.
We’re planning on making bruschetta with fresh mozzarella, spicing up some garlic bread, and pesto pizza (that is, if Simeon doesn’t eat it all by the spoonful first 🙂 ).
- 1/2 cup pine nuts
- 3-4 cloves garlic
- 3 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan
- 1/2 cup extra-virgin olive oil
- salt and freshly ground black pepper to taste (or about 1/2 tsp. of each)
In a food processor or blender, blend together basil, nuts, garlic, and cheese. Pour in oil slowly while still mixing, and then add in salt and pepper. Scrape down the sides and pulse once more to make sure it’s well-blended.
Yields about 2 cups.