Pesto sauce is a great versatile food! Pesto is delicious, it’s simple, almost everyone loves it (I checked – there is no “I hate basil” website – like there is an “I hate cilantro” website. More on that later). It can be served on just about any meat and is great on pasta and veggies as well. You can make batches of pesto sauce and freeze it in ice cube trays and use just as much as you need – which makes it great for a single person or a large family. It’s low carb, low glycemic, gluten free and power packed with all those herbal nutrients.
Growing basil for your pesto is easy as well. Even if you don’t have a garden area, pick up a few basil plants and grow them in the windowsill. Just keep pinching them back and they will get bushier and bushier rewarding you with a plethora of basil leaves. Most of the hardware stores and nurseries sell several varieties of basil, smell them, taste them, try several.
My daughter must have a pretty good green thumb because she kept a plant while in college for an entire year – indoor! She just kept pinching it back and adding it to whatever she was making.
So there are two ways to make pesto – we’ll there are probably a lot more – but I am speaking fundamentally. The quick, easy American way is with a blender or food processor. The more authentic Italian way is chopping all ingredients by hand in small batches. I am told the difference is profound, but to tell you the truth so far I’ve always used a food processor. This summer once my basil is ready for plucking I’ll give the hand chopping method a try. We still have several more weeks of frost danger here so my plants won’t be going for a while, but some of you in the South are getting into full gardening swing.
So this recipe is really complicated………not! Combine ingredients in a food processor or blender; blend. Done. Store in the refrigerator or put into ice cube trays and freeze. Once frozen, pop out pesto cubes, place in a zip-lock bag or other storage and freeze. Use as desired.
By May 6, 2014Published:
- Yield: 1 1/4 cups
- Prep: 5 mins
Is there a more versatile sauce than pesto? Probably not. This is an amazing food. Vary the flavor by varying the variety of basil you grow.
- 1 1/2 cups packed fresh basil leaves
- 1/3 cup pine nuts
- 2 medium garlic cloves peeled
- 1/2 cup grated Parmesan cheese
- 3/4 cup olive oil
- Combine all the ingredeints in a blender or food processor and blend until fairly smooth. Cover and store in refrigerator until ready to use (or freeze). Sauce will thicken in refrigerator as oil solidifies, but will thin again when heated.
Per Tablespoon: 97 Cal, 10g Fat, 1g Pro, <1g Sug, <1g Carb, <1g Fib, Net Carbs <1