Basil Pesto

Summer’s just getting hotter in the PNW and the herbs are not happy. I’m hearing and seeing herb gardens wilting in the heat! Pick those herbs before they dry up into nothing. If I’m not using my basil to top my pho or throwing it into a noodle or rice stir-fry, I’ll use it to make a pesto. I’ve tried a few grocery store pesto jars, but I’ll always go for my homemade version if I can (I know I’m a snob). I find that pesto from the grocery store can often be overly salty, not basil-y fragrant enough, or oddly sweet. The pesto from the grocery store typically isn’t a very vibrant green either, so you know its not the most fresh.

If you make a large quantity of pesto, it can be frozen for later. I’d recommended freezing in ice cube trays so you can portion out how much you might need at one time. When you need to use it, melt with some leftover pasta water if making pasta or leave in the refrigerator if using as a dip on the side. If storing in the refrigerator, cover the top with a layer of olive oil to prevent oxidation.

Ingredients

Basil – Pesto is generally made with basil, but the basil can be swapped for variety of other herbs. I’ve made pesto before with carrot tops, spinach, or cilantro.

Pine nuts – Basil pesto traditionally uses pine nuts, but this can be substituted for other nuts (not legumes) that you have on hand. I’d recommend using walnuts or cashews. Pine nuts do really give the pesto a richer flavor, so try to stick with that!

Cheeses – I like pecorino romano more than I like parmesano reggiano, so I usually always have that on hand. I use all pecorino romano, but you can use one, the other, or a combination of both!

Olive oil – Umm non-negotiable.

Make some Fresh Egg Pasta to go with it or serve it on the side of My Favorite Focaccia.