Wednesday, July 25, 2012

Basil Pesto

The potted basil on our deck was getting out of control and needed cut back in a major way.  I knew I needed to incorporate it into a recipe as more than just a pretty garnish.  I had lots of basil to use up, and lots of basil=delicious pesto! 

I grabbed my kitchen scissors and started cutting away (here are some helpful hints on cutting herbs).

Before I made pesto for the first time I was intimidated by it, thinking it would be tricky to make.  In fact, it's just the opposite.  I love that you can play around with the ingredients, adding different things each time.  In the past I have made pea pesto, sundried tomato pesto and spinach pesto, but this time I stuck with a traditional basil pesto.  Here's a similar recipe to how I prepared mine.

The great thing about pesto is that it freezes nicely, so make a big batch, and then invite me over to help you eat it! Pin It


  1. Any recommendations on how to freeze pesto?

    1. I think the best way is to freeze it in small batches, like in ice cube trays. Then you can pop them out and put them in a freezer bag sealed tightly. Enjoy!