As expensive as basil pesto is in the stores, you'd think it was
difficult to make; but it is incredibly easy. The only equipment you need is a
food processor, blender or chopper.
Ingredients
2 cups fresh packed basil leaves (packed means, stuff them into a
measure cup and press them down with your hand; it's not a precise
measurement)
1/4 cup grated Parmesan cheese
1/4 cup pine nuts (if you don't have pine nuts, you can use
walnuts or hazelnuts)
1 tablespoon "fruit fresh" or 1 tablespoon of lemon juice.
Fruit fresh is available at most grocery stores where canning supplied
like pectin and pickling salt are sold. It is basically a form of
citric acid and vitamin C, that helps prevent the pesto from turning brown
upon exposure to the air.
1/4 cup Olive oil.
It should be the "extra virgin" variety, not the ordinary cooking olive
oil. If it is extra virgin, it will say that on the label: see the
photo for an example of extra virgin (at left) next to cooking olive oil
(at right).
Makes about 1 cup or prepared basil Pesto!
Directions
Step
1 - Pick the leaves off of the stems.
Discard any flower buds, stems or leaves that aren't in good shape. All
we want are leaves; small, medium or large; as long as they are a healthy
green, not brown or molding!
Step
2 - Wash the basil.
Just wash them in a large bowl under cold water, no soap!
Step
3 - Chop the pine nuts, olive oil and garlic in the food processor
If you don't have a food processor, you can use a blender, and possibly a
chopper. It would be fairly tedious to do this by hand, but I'm sure
it can be done that way, too.
Step 4 - Add the basil leaves and olive oil and chop
Now
start stuffing basil leaves (in small batches) into the food processor and
chop them into the garlic, olive oil and pine nuts.
Chop the mix until it forms a thick, smooth paste.
Step 5 - Blend in the grated Parmesan cheese
Did
I mention you need to grate the Parmesan cheese first? Then just add it to
the food processor and blend! NOTE: if you intend to freeze the pesto, leave
the cheese OUT and add it when you thaw and use the pesto. Cheese
doesn't freeze well.
And that is it! You're done! It should look like the photo at
right -->
Secret Tip:
Adding 1 teaspoon of sugar or Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, to the batch really seems to bring
the flavor alive. Try it and see!
The
pesto will keep in refrigerator for about a week, or you can freeze it and
it will last for 3 to 6 months.
A visitor writes to suggest freezing the pesto in ice cube trays. When it's
frozen, just pop the cubes out of the tray and put them into a freezer bag. When
you need them, just take one of two of the cubes out - so easy!
Serving?
Most people serve it over pasta or use it to season fish and chicken
dishes.
Herbs and oils are both low-acid and together could support the growth of
the disease-causing Clostridium botulinum bacteria. University (Clemson,
University of Georgia, etc.) food science researchers do NOT recommend canning
herbs .
However, herbs and herb mixtures like pesto CAN be safely frozen! Pesto
is an uncooked seasoning mixture of herbs, usually including fresh basil,
and some oil. It may be frozen for long term storage. That's the recommended
method to save your homemade pesto for the dark nights of winter!
Also, oils may be flavored
with herbs if they are made up for fresh use, stored in the refrigerator and
used within 2 to 3 days. Fresh herbs must be washed well and dried
completely before storing in the oil. The very best sanitation and personal
hygiene practices must be used.
Shared Bottom Border
Remember to ALWAYS call the farm or orchard BEFORE you go - weather, heavy picking and business conditions can always affect their hours and crops!
Ingredients
1/4 cup Olive oil.
It should be the "extra virgin" variety, not the ordinary cooking olive
oil. If it is extra virgin, it will say that on the label: see the
photo for an example of extra virgin (at left) next to cooking olive oil
(at right).
Step
1 - Pick the leaves off of the stems. 
Step
2 - Wash the basil. 
Step
3 - Chop the pine nuts, olive oil and garlic in the food processor
Now
start stuffing basil leaves (in small batches) into the food processor and
chop them into the garlic, olive oil and pine nuts. 
Did
I mention you need to grate the Parmesan cheese first? Then just add it to
the food processor and blend! NOTE: if you intend to freeze the pesto, leave
the cheese OUT and add it when you thaw and use the pesto. Cheese
doesn't freeze well.