Guyyyssss. I’m confused on my seasons. Yes, I L.O.V.E. Fall. Clearly, it’s been all pumpkin everything over here lately. Yet now, I’m bringing you pesto.
I don’t know about where you guys live, but we’ve been having a gorgeous fall here in Boise! I just roasted my peppers, I made more crockpot tomato sauce with the last of my tomatoes, and finished harvesting all the basil. What to do with alllll the basil…
Ok ok fiiiinneee. Not all the basil was mine. I went to my parents and my dad risked his fingers chopping more basil for me. No really…he almost chopped his finger off and had to go to the ER. He’s ok though! He just had to give me a hard time that it was my fault. Thanks for taking one for the team Dad!
To make it up to him I decided to use his recipe for pesto. If you’ve never made pesto before, you should! There are only 6 ingredients and takes only a few minutes to whip up. The hardest part of the recipe is washing your dishes afterwards. I promise!
If you plan on using the pesto within the next week, just keep in an airtight jar in the fridge. My personal favorite way to save it is by freezing in ice cube trays. After frozen, transfer to ziplock bag and use the cubes throughout the next few months.
Pesto is great in pasta, on sandwiches, as pizza sauce…really for anything! There’s nothing better than a little taste of summer on a dark winter day.
Classic Homemade Pesto (adapted from Frugal Gourmet)
- 1/3-1/2 c light olive oil
- 1/4 c pine nuts
- 2 cloves garlic
- 4 cups basil
- 6 sprigs parsley
- 1/2 c parmesan cheese
- salt and pepper to taste
- Place 1/3 c of the olive oil, nuts, garlic, basil, parsley, cheese in food processor.
- Pulse to combine until paste forms. Add remaining oil to reach desired consistency.
- Sprinkle with salt and pepper to taste.
- Put pesto into ice cube trays to freeze and cover with plastic wrap. (Made 10 tablespoon sized cubes)
- Once frozen, move to ziplock freezer bag.
- Use within 6 months of freezing.