Fresh-made Pesto from Scratch!

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Yes, it definitely tastes better than it looks!

I’ve always wanted to make my own pesto… even more so when my homegrown Genovese basil started sprouting and blossoming.  The biggest plant I had, which used to have the freshest looking leaves, starting becoming yellow and I was disappointed for a few weeks, but then 2 other plants started to grow (from flyaway basil seeds, no doubt!), and so I was able to harvest a whole basket full of fresh fragrant basil.

I had a very willing assistant and sous chef, of course…

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This was our very favorable yield for the day:

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We then plucked the basil leaves out from the stems and washed them clean.  Toasted some pine nuts and several cloves of garlic.

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Pulsed the basil leaves, garlic, pine nuts and some olive oil in the blender till more or less smooth, and then added some parmesan cheese and salt to taste.

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In less than half an hour, I had made my virgin batch of pesto, and it sure smelled heavenly!

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Lunch  was a simple pesto pasta for the kids, and I have half a jar of pesto left, hopefully enough to make us some chicken pesto dish thingy next week.

#mybasilrocks

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