Thursday, July 5, 2012

Homemade Pesto

Summer = Pesto
Every summer we are blessed with abundance of basil, and that calls for homemade pesto.
This is my tried and true recipe...
makes a lot of pesto 
(enough for 3 to 4 lb/boxes of pasta...if you want less, just half the recipe)
4 cups of fresh basil leaves (packed)
1/2 cup of freshly grated Parmigiano Reggiano
(Parmesan cheese)
1 cup extra virgin olive oil
2/3 cups of almonds (or pine nuts, walnuts)
6 garlic cloves
salt to taste

Put the almonds and garlic cloves 

in the food processor and pulse a few times. 
Add the basil and pulse a few more times. 

Add the olive oil in a constant stream while 
the food processor is on. 
My family's extra virgin olive oil from Italy
sold on my Etsy Shop HERE
Stop occasionally to scape down the food processor.
Add the grated Parmesan cheese and salt and pulse again until blended.
Serve with pasta, spread over fresh bread slices, or use to make pesto pizza.
Buon Appetito!

Frugal tips:
1- I use almonds instead of pine nuts because they are less expensive, easier to find and because they have the perfect blend of essential fatty acids and vitamin E, magnesium and potassium, making it a great immune system booster. 
2- when storing olive oil, it is best to keep it away from heat, in a dark and cool place. Also it is best if the container is metal or dark glass.
Light and heat make the olive oil go rancid=go bad=not good
My oliviera from southern Italy
This recipe has been tested for taste and quality 
by native Italians ;)
My Italian friend Sara came over for lunch, and she approved!

Stay Frugal,


Kim @ Savvy Southern Style said...

I will have to try your recipe as soon as my basil gets big enough again. Looks good.

Kelly said...

I've never had pesto before (I don't think). May have to try it sometime.

Liz @ Quirky Vistas said...

Thanks for sharing your recipe. I've never been a pesto eater, but this sounds really good.

Judy Biggerstaff said...

Oh, I giving your recipe to my SIL, he loves to cook with pesto and does grow his own basil. Thanks.

Sherry said...

This sounds delicious! Thanks so much for the frugal tips I never knew heat & light was a no, no for storing olive oil.

SheilaE said...

MMMM, looks delicious, I'll have to give this recipe to my hubby who loves to cook with fresh herbs. I am so glad to have found you on the newbie party! I am also a lover of recycle repurpose projects. I am nominating you the VERSATILE BLOGGER AWARD! Come grab your badge and find out the details on my blog as soon as you can!
Have a fabulous day:)
Sheila @

Crystal @ 29 Rue House said...

Thanks for the recipe! I've actually been waiting to make a pesto mayo for a veggie wrap hopefully I'll do it soon!

Debbiedoos said...

Oh boy that sure looks good! Thanks for sharing with the newbie party.

Katherine said...

That looks really good! Thanks for sharing at Gettin' Krafty With It!

Ocean Breezes and Country Sneezes said...

Just popped over from Debbie's and I noticed your recipe, it looks delicious. I've never seen pesto made with almonds and I'm looking forward to trying your recipe!

We have lots of basil growing and I can't wait to make some pesto. Do you freeze it? My girlfriend does in ice cube trays. I'm now your newest Follower!

Have a wonderful week!


reFresh reStyle said...

It looks so good, I can almost taste it! I'm featuring you on my blog tomorrow! You are my Newbie in the Spotlight!

Mariette VandenMunckhof-Vedder said...

Dearest Daniela,
This sounds like a real delicious Homemade Pesto and no doubt a LOT healthier!
Great photos and explanation, easy to make.
Sending you hugs,