Fragrant Homemade Basil Pesto
Crafting Fresh Homemade Basil Pesto: The Secret to Bottling Summer’s Zest
Every June, I have a ritual that’s as important as making kimchi for winter storage: creating homemade basil pesto! Among herbs, basil is one of the easiest to grow at home, which means this year, I’ve dedicated space to cultivate it, allowing for an abundant pesto harvest. Stored in small jars and kept in the freezer, this pesto can be enjoyed year-round, much like a treasured kimchi. Let’s make artisanal basil pesto with basil grown right in our own garden!
Key Ingredients- 100g fresh basil leaves (about 3-4 handfuls)
- 40g pine nuts or cashews (can mix and match to your preference)
- 40g fresh cheese (Parmesan, Grana Padano, etc.)
- 120g extra virgin olive oil
- 3 cloves garlic
- 1/2 tsp sea salt (or adjust to taste)
Cooking Instructions
Step 1
It’s crucial to wash the basil leaves gently. Direct tap water can cause them to turn black, so fill a bowl with cold water and rinse the leaves by swishing them around. Afterward, carefully pick off the leaves and spread them on a clean cloth or paper towels to dry thoroughly.
Step 2
Now, let’s toast the nuts to enhance their flavor. While pine nuts are traditional, feel free to add cashews if you have fewer pine nuts; they add a lovely richness. Place the nuts in a dry pan over low heat and toast them slowly. Be cautious, as high heat will cause them to burn quickly. As you gently swirl the pan, you’ll notice the nuts releasing their oils. Once they have a light brown hue and start releasing oil, immediately remove them from the heat and let them cool completely.
Step 3
It’s time to add the flavor-building ingredients. Add the garlic cloves, the toasted and cooled nuts, and the cheese to the food processor, measuring them out according to the recipe. For a richer cheese profile, I like to use a mix of Parmesan and Grana Padano.
Step 4
Initially, process only the garlic, nuts, and cheese. Basil is very sensitive to heat, so to minimize its exposure, we’re creating a powder base with these ingredients first. This step helps preserve the vibrant color and fresh aroma of the basil when it’s added later.
Step 5
Once the initial ingredients are well-ground, add the dried basil leaves. Now, pour in the extra virgin olive oil, which will help create the smooth texture and rich flavor of the pesto.
Step 6
After adding the olive oil, continue to process until all ingredients are finely blended and smooth. Use a food processor or blender, checking the consistency periodically until you reach your desired texture.
Step 7
Congratulations! Your homemade basil pesto, made with fresh basil from your own garden, is ready. Enjoy its vibrant, fresh flavor in pasta, salads, on toast, and in countless other dishes!
