This homemade pesto recipe comes together quickly in a food processor! It’s an excellent way to use up a glut of fresh basil and works well with pasta, vegetables, chicken, pizza, sandwiches, and more!

How to prune basil plants

When you cut a basil stem, two new stems will sprout and branch out from the wound.

This implies that regular trimming is essential for keeping your basil plant healthy and generating new leaves.

And that means more pesto for Future Us!

1. You should begin trimming the basil stem when it is 6-8 inches tall and has at least three sets of leaves.
2. 4 leaves above the following set of leaves.
   In the photo above, you can see me cutting between the top two sets of massive leaves. In the midst of all the leaves, I couldn’t get a good image of myself cutting closer to the ground. I let it grow too long and it turned into a jungle!Pinch the stem and cut approximately 1 inch of it with herb snips or scissors.
3. Continue to water and trim your basil plant in the future, remembering that the more individual stems you clip, the larger your plant will grow and the more leaves you’ll be able to harvest.

What is pesto?

Pesto is an Italian sauce that is bright green and salty. It is often prepared with:

• basil leaves
• garlic
• pine nuts
• Parmesan cheese
• olive oil
• salt and pepper

Originally, the ingredients were crushed together using a mortar and pestle (pestle, pesto coincidence? I don’t think so! ), but to save time, I prepare mine in a food processor.

What kind of nuts can I use in pesto?

Traditional pesto is prepared with pine nuts, however we use walnuts in our family owing to a pine nut allergy.

You may replace walnuts for a 1:1 substitute of:

• pine nuts
• pistachios
• almonds
• sunflower seeds

Ingredients for basil pesto

• Nuts: Pine nuts, walnuts, pistachios, almonds, or sunflower seeds may all be used.
• Garlic: I peel and roughly chop up a few cloves, but you can also simply peel and chuck the clove in whole!
• The star of the show is a delicately packed cup of fresh basil leaves.
• Salt and pepper: Of course, to ensure it’s properly seasoned.
• Extra virgin olive oil: Use a high-quality EVOO; the flavor will be obvious, so choose something you appreciate.
• Freshly grated or shredded Parmigiano Reggiano is always the finest option. Pre-grated or pre-shredded cheese has less taste and is more dry.

How to make homemade pesto sauce

Homemade pesto is simple to make in the bowl of a food processor, and you’ll have a wonderful batch in 5-10 minutes.

1. Combine walnuts and garlic in a food processor and pulse until roughly chopped.
2. Add basil, salt, and pepper and process on low to medium speed for 1 minute, or until blended into a paste-like texture.
3. Add olive oil in a slow stream to the processor while it is operating on low to medium speed.
4. 30-60 seconds later, add the shredded cheese and pulse to mix.

Please do not use a blender! It won’t function the same way, and the outcomes will be strange.

Storing pesto

Refrigerate your freshly prepared pesto in an airtight jar for up to 1 week.

Freezing pesto

Pesto, thankfully, freezes well! So, if you want to create a large pot of pesto to use up your basil harvest, you can set Future You up for great pesto whenever you need it.

For up to 6 months, store your pesto in tiny jars or freezer-safe containers.

You may alternatively freeze pieces in ice cube trays and then store them in freezer-safe plastic bags when they’ve frozen firm.

Can I use dried basil for pesto?

It is not something I would suggest. Using dried basil yields a drab, brownish pesto that lacks the fragrant taste of fresh basil.

It also has a little bitter flavor, which isn’t what I’m trying for.

What can I use pesto in?

Pesto has a plethora of applications! Pesto complements well:

• Pasta (hot dishes and cold pasta salad)
• Grilled or roasted vegetables
• Chicken breasts
• Pizza
• Sandwiches
• Salads