Homemade Pesto. Easy Homemade Pesto - No need for store-bought pesto anymore. Plus, having a jar of pesto in your fridge is always a life saver for those busy weeknights. Learn how to make homemade basil pesto in this video.
You can make a big batch and freeze any leftovers.
Fresh pesto will last in the refrigerator for about a week.
Overview: How to Make Homemade Pesto.
You can cook Homemade Pesto using 10 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Homemade Pesto
- Prepare 2 cup of Fresh Basil Leaves.
- You need 1 1/2 cup of Extra Virgin Olive Oil.
- Prepare 1 1/4 cup of Grated Asiago Cheese.
- It's 1 cup of Pine Nuts.
- Prepare 3 small of Lemons.
- Prepare 1 tbsp of Minced Garlic.
- You need 1 tbsp of White Balsamic Vinegar.
- You need 1/2 tsp of Kosher Salt.
- Prepare 1/2 tsp of Ground Black Pepper.
- You need 1 dash of White Pepper.
Basil pesto comes together in a matter of minutes, which-besides its incredible taste and versatility- is another bonus. You need a food processor or blender to. Rinse your basil leaves and pat dry. Add them to the food The National Center for Home Food Preservation says, "Pesto is an uncooked seasoning mixture of herbs.
Homemade Pesto instructions
- In a dry non stick skillet, toast the pine nuts over medium-low heat until they are golden brown and give off a fragrant nutty smell. Note: Pine nuts can be expensive, the most economical source for them has been Sam's Club..
- Using a micro planar, remove the zest (just the yellow surface) from all 3 lemons and then juice all 3 lemons. Strain the juice to remove seeds and pulp..
- Add basil (firmly pack the basil into the measuring cup when portioning), pine nuts, garlic, juice (strained) and zest of the lemons, balsamic vinegar, salt, pepper, and white pepper to a food processor. Note: Minced garlic in a jar from your local grocery store works great and saves time. Using jarred garlic is preferred as it has less bite than fresh garlic..
- Process the ingredients until a paste is formed. Note: You may have to scrape the sides of the container occasionally to get an even paste like mixture..
- Using a micro planar, grate the Asiago cheese and add to the food processor. Note: Parmesan or Romano cheese work just as well as Asiago. The slightly higher moisture content of Asiago makes for a creamier end product with a smoother flavor..
- Process the ingredients until a paste is formed. Note: You may have to scrape the sides of the container occasionally to get an even paste like mixture..
- While food processor is running, add the olive oil. Note: you can add more or less olive oil as necessary to reach your desired consistency for the pesto..
- Serve and enjoy. This can be used on pasta, sandwiches, salads, or anything else you want..
- This recipe makes a large amount of pesto. Pesto can be frozen for later use. A ziplock bag or a nice cube tray work well for this..
Homemade pesto is one of the quickest ways to brighten any dish from caprese chicken to pizza and even to macaroni and cheese. I've made homemade pesto many times and totally loved it. Today I want to share with you my homemade pesto sauce recipe, using fresh basil from my garden! Homemade pesto sauce is so easy to make and tastes fresher than the purchased kind. This aromatic herb paste is traditionally made with only a handful of simple ingredients: fresh basil, garlic.