Everyday Pesto!

Making our recipe for Everyday Pesto is one of the easiest things you will ever do in your kitchen! Put the ingredients into a food processor, pulse to combine and chop, then buzz to a chunky sauce. And in just a few minutes, you have a beautiful green pesto that goes on and in, just about everything! 

We enjoy quite a few different pesto recipes around here! 

But this is the first time I have shared a recipe for pesto using basil grown in my own garden! Actually this is the first time I have had a basil plant in my garden that survived being, well in my garden! It's no secret that I am not the best gardener in the family. But that does not stop me from enjoying the building and the maintaining of this garden. A garden is one of the best ways to reconnect with nature, get some exercise and take in all the vitamin D you need each day. Most folks also harvest food from their garden, and (finally!) little by little, I am too!

Even though we moved often as a kid, my Dad would dig a garden in the back yard. 

He would plant sugar snap peas, kohlrabi, lettuce and sometimes potatoes. My Dad always made it look so easy. He would turn the soil with a shovel, draw a line in the dirt using the tip of the shovel handle and scatter some seeds. Each evening he would water with a hose, keeping his thumb on the open end of the hose to make it spray the water out evenly. And it seemed like in only a week or so, we were picking peas to munch on! As an adult I know it takes longer for food to grow, but more than that, I wish my Dad had told me a few of his growing secrets...because I have looked from time to time, and I am definitely missing that green thumb of his.

 

But my Dad never grew Basil. 

And when I think back on our meals from those childhood years, I don't think we ever had pesto. Or anything quite like it. But as an adult, once I had tasted it, I was hooked! And from this basic Everyday Pesto which I have been making for years, I couldn't wait to try different types of pesto. Using different herbs and even the green tops from radishes and carrots. While they are not authentic to the original pesto, they were and are, delicious! In previous years, I would load the food processor (no measuring!) then chop and mix. But today, I have measurements! Feel free to double the ingredients if your processor bowl is large enough. 

Imagine my surprise when I discovered that I had completely skipped sharing a recipe for Everyday Pesto on the blog...so today, I remedy that. 

Some additional thoughts on this recipe:

Pesto has a long history, and was a pheasant dish, pine nuts were foraged for this sauce. 

Because pine nuts are quite expensive today, feel free to substitute other nuts or seeds, like we have. Pumpkin Seeds are an excellent substitute for pine nuts! As are walnuts. 

Use more or less oil depending upon how thick you want your finished sauce to be. 

While olive oil is the called for oil, we use avocado oil. Use what you prefer. 

I store Everyday Pesto in the freezer in freezer (in straight sided jars) jars. 

Ingredients needed for this recipe:

• Olive oil or Avocado Oil
• fresh garlic
• fresh basil
• salt
• pepper
• Parmesan Cheese 
• Pine Nuts or Pumpkin Seeds or Walnuts

You will also need the following; 

• food processor
• measuring cups
• measuring spoons
• silicone spatula
• cotton toweling
• kitchen knife
• cutting board
• freezer containers with tight fitting lids

Now we are ready to begin!

Everyday Pesto

by the seat of my pants!

Inspired by Simply Recipes. 

2 c packed Basil Leaves

3 cloves garlic

1/2 c Parmesan Cheese 

1/3 c Pumpkin Seeds 

1/2 - 2/3 c Avocado Oil

1/4 t salt

1/8 t fresh ground pepper

Wash and drain the basil. Pluck the leaves from the stems. Place on cotton toweling, then gently roll up. Set aside while you assemble the remaining ingredients. 

Measure out 2 cups (packed) basil leaves. Peel and slice the garlic. Placing basil leaves and the garlic into the food processor bowl. 

Add the Parmesan Cheese, pumpkin seeds, salt and freshly ground pepper. Use the pulse button to chop (but not puree) the ingredients. 

Slowly add the oil, beginning with 1/2 cup oil and adding more as desired for the consistency you want in your finished pesto.

Transfer to a storage container or freezer jar. Note: when stored in the refrigerator, there may be a darkening of the top layer of pesto, this does not affect flavor. 

Storage options for Everyday Pesto. Store Everyday Pesto in the refrigerator for up to 5 days, or freeze for longer storage times. To use from the freezer, remove from the freezer 30 minutes and allow to thaw slightly. Use and return the remainder to the freezer. 

UPDATE:  For your convenience, a "copy and paste" version of Everyday Pesto has been included below. 

You may also enjoy: 

Fresh Oregano and Garlic Scape Pesto. 

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#DIYHomemadeHousehold

Recipe featured at: 

Scratch Made Food! & DIY Homemade Household featured at A Morning Cup of Joe Link-up and Blog Hop.

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Printable "copy and paste" version:

Everyday Pesto

by the seat of my pants!

Inspired by Simply Recipes. 

2 c packed Basil Leaves

3 cloves garlic

1/2 c Parmesan Cheese 

1/3 c Pumpkin Seeds 

1/2 - 2/3 c Avocado Oil

1/4 t salt

1/8 t fresh ground pepper

Wash and drain the basil. Pluck the leaves from the stems. Place on cotton toweling, then gently roll up. Set aside while you assemble the remaining ingredients. 

Measure out 2 cups (packed) basil leaves. Peel and slice the garlic. Placing basil leaves and the garlic into the food processor bowl. 

Add the Parmesan Cheese, pumpkin seeds, salt and freshly ground pepper. Use the pulse button to chop (but not puree) the ingredients. 

Slowly add the oil, beginning with 1/2 cup oil and adding more as desired for the consistency you want in your finished pesto.

Transfer to a storage container or freezer jar. Note: when stored in the refrigerator, there may be a darkening of the top layer of pesto, this does not affect flavor. 

Storage options for Everyday Pesto. Store Everyday Pesto in the refrigerator for up to 5 days, or freeze for longer storage times. To use from the freezer, remove from the freezer 30 minutes and allow to thaw slightly. Use and return the remainder to the freezer. 

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