I love pesto! It is so simple, versatile and full of flavor. I rely on it alot in the summer because it’s meant to be served cold or at room temperature. There seems to be endless ways to use pesto. It definitely works for me!
Because of this love of pesto I have, I’ve tried to grow basil for the past few summers. Unfortunately, I haven’t had much luck with it. I always believed basil was an easy herb to grow, but it just isn’t for me. I tend to it and use it, but yet it always seems to flower and stop producing leaves on me. I guess I’m not as diligent as I need to be. If any of you have some tips on growing basil for me, I’d definitely love to hear them!
- 3 c. fresh basil leaves
- 1/4 c. pine nuts or diced walnuts, optional
- 3 cloves garlic, crushed
- 1/3 – 1/2 c. olive oil
- 1 t. each salt and pepper, plus more to taste, if needed
- 1/4 c. grated Parmesan cheese
1. In a blender or food proccesor, blend/pulse the basil leaves, optional pine nuts or walnuts and garlic. Drizzle in 1/3 c. olive oil while continuing to process. Add remaining olive oil as needed to achieve desired consistency. Add salt, pepper and Parmesan cheese. Taste and add more salt and pepper, if needed.
I tend to leave out the nuts because the pesto is much more frugal that way. It still tastes just as delicious!
Tip: If you have extra pesto, freeze in an ice cube tray. The taste stays the same but the consistency loses a little something in the process. So the pesto cubes are perfect to add to marinara sauce or soups in the winter time.
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