If you’re buying store bought pesto because you think it’s going to be a huge undertaking to make your own please stop! Homemade pesto is actually very easy to make yourself.
I love pesto because it’s so fresh and flavorful and can be incorporated into many dishes. You can also freeze it if you don’t plan on using it all right away. If you do freeze it I’d recommend filling resealable plastic sandwich bags with the pesto. After you pull a bag out of the freezer and thaw it you can simply cut off the corner of the bag with scissors and squeeze the pesto right out into your food. It’s pretty easy!
The primary ingredient in pesto is basil. If you don’t have a basil plant you definitely should buy one. Many of the grocery stores now sell herb plants right in the produce section. Just think, having a fresh basil plant in your home means you can make pesto any time you want. If you can’t find a plant in the grocery store then don’t sweat it because you can also buy fresh herb in a pre-packaged container.
I’d highly recommend making your pesto in a food processor or blender to get the best results. The food processor or blender will allow you to get get a really good consistency. All you need to do is throw all of your ingredients inside and blend until everything is combined. I always keep a little bit more oil on hand just in case you want to the pesto to be a little thinner.
What are your thoughts: Do you prefer to make your own pesto or buy it pre-made in the store? Let me know in the comments below.
Easy Homemade PestoPRINT NOW!
- 1 Cup Fresh Basil
- 4 Cloves Garlic
- 4 Tbsp Pine Nuts (optional)
- 1/4 Cup Grated Parmesan
- 1/3 Cup Extra Virgin Olive Oil (extra oil may be necessary)
- Salt and Pepper (add a pinch for taste)
- Add the basil, garlic cloves, pine nuts, grated parmesan, extra virgin olive oil, and salt and pepper to a food processor or blender.
- Pulse the food processor/blender to break down the ingredients. You want the ingredients to be combined but you don’t want them fully incorporated.
- If the pesto is still thick, continue to add more olive oil (one tbsp at a time) until you get the right consistency.
- You may omit the pine nuts from this pesto recipe if you have an allergy to pine nuts.
Recipe provided by SimpleeKitchen.com
If you're storing your pesto do so in the refrigerate in an airtight container for up to 1 week. If you are freezing your pesto fill resealable plastic sandwich bag. Once the pesto is thawed cut off a corner of the bag with scissors and squeeze out the pesto onto your favorite dish.