Fresh Homemade Basil Pesto
Making Fresh Basil Pesto with Homegrown Basil
Create a flavorful homemade basil pesto using fresh basil from your own garden. It’s perfect for spreading on bread or using as a pasta sauce.
Essential Ingredients- Fresh basil leaves 40g (stems removed)
- Olive oil 150ml
- Minced garlic 1 Tbsp
- Nuts (almonds recommended) 80g
- Cheese (Parmesan or regular cheese block) 40g
Cooking Instructions
Step 1
Harvest fresh basil generously from your garden. Prepare about 40g of leaves, excluding the stems. Basil grown at home has a much richer aroma.
Step 2
Wash the harvested basil leaves thoroughly under running water. Collect only the leaves you will use and discard the stems.
Step 3
Even if you grew the basil at home, it’s a good idea to sanitize it briefly in a vinegar-water solution to remove any potential microbes. Place the washed basil leaves in a bowl, add 2 Tbsp of vinegar, and let it sit for about 10 minutes. You can prepare the other ingredients during this time to save yourself some time.
Step 4
In a food processor or blender, add 80g of almonds (about 2/3 cup) and 40g of cheese block. Process them until finely chopped. While traditional recipes call for Parmesan cheese, using a regular cheese block or even sliced cheese works wonderfully for homemade versions, making it more economical for frequent use.
Step 5
When chopping the nuts and cheese, you can adjust the texture to your preference. For a slightly chunky texture, use a pull-string chopper or pulse the food processor a few times. For a smoother consistency, process it longer. You can also use a regular blender.
Step 6
Once the nuts and cheese are chopped to your liking, add 1 Tbsp of minced garlic and pulse briefly again. The subtle garlic flavor will enhance the overall aroma and taste.
Step 7
About 10 minutes have passed since you soaked the basil leaves in vinegar water. Drain the water and carefully remove the basil leaves.
Step 8
Spread a layer of paper towels on a wide dish. Arrange the drained basil leaves evenly on top.
Step 9
Cover the leaves with another layer of paper towels and press down gently but firmly. The goal is to absorb as much moisture as possible, making the leaves feel dry and fluffy. Reducing moisture is key to preserving the pesto for longer periods in the refrigerator.
Step 10
Take half of the dried, fluffy basil leaves and add them to the food processor along with the previously chopped almonds, cheese, and garlic. Process until combined. Adding the basil in stages helps achieve a smoother texture, especially when starting with the nuts.
Step 11
Once the volume has reduced somewhat, add the remaining basil leaves and continue processing until all ingredients are smoothly blended. Processing the almonds first helps to break them down more effectively, resulting in a finer pesto.
Step 12
Transfer the well-processed pesto mixture into a clean, airtight container.
Step 13
Pour about 150ml of olive oil over the pesto ingredients, ensuring they are fully submerged. Covering the ingredients with olive oil is crucial for preventing oxidation, maintaining freshness, and extending the shelf life of your pesto. Add 1/2 tsp of salt, a pinch of pepper, and a little dried oregano. Stir everything together until well combined.
Step 14
Your fresh and aromatic homemade basil pesto is ready! Seal the container and store it in the refrigerator. Enjoy it spread on toast or as a delightful pasta sauce. This recipe yields approximately 300ml of pesto. Enjoy your delicious creation!
