Basil Pesto! This is an easy recipe and a great way to use up the abundance of basil kicking around my garden late summer. I blend basil, walnuts, garlic, extra virgin olive oil, lemon juice, salt and a bit of water until the mixture is as smooth as possible. This will keep in the fridge for a few days, or you can freeze it for later use. I like to use silicone muffin cups when freezing. Once frozen the pesto pops out easily and you can transfer to a resealable bag or container for later use.
Nut alternatives:
I think you could almost use any nut or seed you want. I used walnuts, but of course pine nuts would work. I wouldn't hesitate to use sunflower seeds (an affordable option), and I think pumpkin seeds would be fun too! I do like to toast my nuts or seeds first before blending for best flavour. How to use Basil Pesto
As stated above, this recipe is great for using up all that basil in one's garden! I tend to preserve each herb in my garden differently. Mint, I dehydrate mostly. Basil however, is an herb I rarely use dried. So basil pesto frozen into little silicone muffin cups is one of the ways I love to store it for longer uses, preserving that fresh basil taste.
0 Comments
Leave a Reply. |
Author I'm Trisha Archives
January 2025
|