Jessica's Homestead Pesto.

My daughter Jessica is a gifted crafter and artist, a wonderful mother, along with being a fine cook! Because she is always willing to try something new both, in and out of the kitchen. And always, without fail, it turns our wonderful. Just like this pesto! Come and take a look at Jessica's Homestead Pesto, because this is what we made today. 

I try to double what ever I am cooking and making on prep days!

This recipe for Jessica's Homestead Pesto was made on the same day I put together the post for Everyday Pesto. You will see some of the same photos as well as the fact that the food process had already been used to make the first batch of pesto...I like batch cooking and prepping because it saves time in the long run and if I organize myself, often a few dishes as well! Honestly that might be the most important item on the list, because we I wash dishes by hand around these parts. And some days depending upon how much cooking I need to do, along with then the recipes I want to try, it can make for a dish washing celebration!

This pesto goes together just like any other pesto, when using a food processor. 

The dry ingredients go in first, to get chopped up, then the oil is put in and everything is buzzed together until it is just right. And by that I mean, just right for your family. But for this pesto you do start out making a small pan of sautéed onions, and at the end, I throw in the garlic as well. You do not want too much brown, just a little golden color and the garlic may get a bit translucent, and that's all. Set them aside to cool and then you will continue with the recipe. One small consideration, if your pan stays hot a long time, the onions will continue to brown and cook, take care or simply spoon them into a small bowl to cool.

Jessica's Homestead Pesto is deliciously earthy with the sautéed onions. 

But you will enjoy it in all the usual ways pesto has become (almost!) famous for. Such as, tossed with pasta. A spoonful in a bowl of soup. Spread on a cracker and enjoyed with a hunk of cheese. Spread over chicken thighs before baking. Thinned with a bit of wine vinegar and a touch more oil and made into a vinaigrette. Or stirred into some mayonnaise to make a creamy salad dressing. And top a baked potato along with some sour cream. You probably have more ideas to add to this list, but I think you get the idea, this is not a pesto to just let sit in the freezer or fridge. 

Some additional thoughts on this recipe:

Just like with our recipe for Everyday Pesto we have used avocado oil, but feel free to use olive oil if desired. 

And we have used pumpkin seeds, buy use the seeds or nuts you prefer. Pine nuts are quite delicious, but I would have to special order them in our rural location. 

And again, we store this pesto in the freezer. 

Ingredients needed for this recipe:

• small onion
• garlic
• basil leaves
• olive oil or avocado oil
• Parmesan cheese
• pumpkin seeds, pine nuts or walnuts
• lemon juice
• salt
• fresh ground pepper

You will also need the following:

• small sauté pan
• cutting board
• kitchen knife
• measuring cups 
• measuring spoons
• cotton toweling
• food processor
• storage container with a tight fitting lid

Now we are ready to begin!

Jessica's Homestead Pesto

by the seat of her pants!

2 c (packed) fresh basil leaves

1 small onion or 1/2 c diced

3 cloves garlic

1/2 c Parmesan Cheese 

1/3 c pumpkin seeds

1/2 - 2/3 c oil

1/4 t salt

1/8 t fresh ground pepper

Wash, then pluck the leaves from the basil stems. Lay on cotton toweling and gently roll up, set aside. 

In the sauté pan, add the diced onion along with part of the oil and sauté over medium low heat until translucent. Peel and slice the garlic, add to the sauté pan. When just beginning to take on a bit of golden brown color, remove from the heat and set aside to cool completely. 

Load the food processor bowl with 2 cups (packed) basil leaves, the sautéed onion and garlic mixture, Parmesan cheese, pumpkin seeds and the salt and pepper. Use the pulse button to chops the mixture. 

Slowly add the oil, processing until the pesto is the consistency you prefer.

Transfer to a freezer container or freezer jar with a tight fitting lid. Store in the refrigerator for up to 5 days. Note: you may notice darkening of the top layer in the jar when stored in the refrigerator. 

Storage options for Jessica's Homestead Pesto. For longer storage time, place pesto in the freezer, where you may store Jessica's Homestead Pesto for up to 5 months. To use when stored in the freezer, remove from the freezer 30 minutes before using, and then return to the freezer. 

UPDATE:  For your convenience, a "copy and paste" version of Jessica's Homestead Pesto has been included below. 

You may also enjoy: 

Everyday Pesto. 

#wholefoodingredients

#scratchmadefoodforyourfamily

#DIYHomemadeHousehold

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Printable "copy and paste" version:

Jessica's Homestead Pesto

by the seat of her pants!

2 c (packed) fresh basil leaves

1 small onion or 1/2 c diced

3 cloves garlic

1/2 c Parmesan Cheese 

1/3 c pumpkin seeds

1/2 - 2/3 c oil

1/4 t salt

1/8 t fresh ground pepper

Wash, then pluck the leaves from the basil stems. Lay on cotton toweling and gently roll up, set aside. 

In the sauté pan, add the diced onion along with part of the oil and sauté over medium low heat until translucent. Peel and slice the garlic, add to the sauté pan. When just beginning to take on a bit of golden brown color, remove from the heat and set aside to cool completely. 

Load the food processor bowl with 2 cups (packed) basil leaves, the sautéed onion and garlic mixture, Parmesan cheese, pumpkin seeds and the salt and pepper. Use the pulse button to chops the mixture. 

Slowly add the oil, processing until the pesto is the consistency you prefer. Transfer to a freezer container or freezer jar with a tight fitting lid. Store in the refrigerator for up to 5 days. Note: you may notice darkening of the top layer in the jar when stored in the refrigerator. 

Storage options for Jessica's Homestead Pesto. For longer storage time, place pesto in the freezer, where you may store Jessica's Homestead Pesto for up to 5 months. To use when stored in the freezer, remove from the freezer 30 minutes before using, and then return to the freezer. 

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