Good Morning to you,
A few weeks ago, I shared with you how easy it was to increase your supply of basil plants, by rooting stems in water. See here.
Well now is the time to do something with those plants before the mornings become any colder and we lose our basil plants to the morning frosts.
Pesto which you make yourself has a far superior taste to anything you can buy in the shops, and of course the added bonus is that you know exactly what has gone into yours....no additives, which can only be good.
This is such a simple recipe. The hardest thing for you to do, is use your arm muscles to finely grate the cheese and use the gas hob to toast the pine nuts, then the food processor does the rest.
INGREDIENTS
2 large handfuls of fresh basil leaves
(stems included)
1 or 2 cloves of garlic
(depends on your taste)
50g pine nuts, lightly toasted
100g parmesan cheese, finely grated
1/4 pint of olive oil
Sea salt and pepper
Lightly toast the pine nuts in a dry pan.
(Do not add oil)
Keep a sharp eye on them, because the pine nuts will brown very quickly and are easily burnt.
Toss a few times until lightly golden
Place the basil, garlic and pine nuts into a blender.
Pulse a few times until the ingredients are finely chopped.
Add the olive oil and pulse again.
If you prefer a looser consistency, add more olive oil at this point.
Add the sea salt and black pepper
Add the grated Parmesan Cheese
Pulse again, until fully incorporated
Just as an added extra, you know my love of lemons, well I must confess I do add a squeeze or two of lemon at this point, but this is optional.
Taste to check the seasoning, add more if required.
Now , your pesto is ready to use. It really is that quick.
I put my pesto in a jar, which has been sterilised and I also add a layer of olive oil on the top.
Keep the pesto in the fridge until needed.
Just as an added note, remember pesto has a very strong flavour, so use sparingly as you can spoil your dish by using too much. As I am always saying with cooking, it's easy to add a little at a time, but you can't take away.
Take care and I'll see you later in the week.
I shall be joining,
Best Wishes
Daphne xxx
Daphne,
ReplyDeleteGood morning to you and good night for me. lol
It is a green and wonderful food! Congratulations and thank you for sharing.
Hello Lucinha, Our time zones are very different aren't they, I will have to check to see exactly how many hours difference there is between us. Yes pesto is a beautiful green colour, that's why I thought I would join Raindrops and Daisies for Green Day this week. Enjoy your day, Best Wishes Daphne
DeleteHi Daphne... Thanks for sharing your recipe. Although I'm not a lover of pesto, yours looks much more tempting than a bought jar. My love of basil is sprinkled over summer fresh tomatoes, with some slithers of parmasan cheese, a good olive oil drizzled over & a french crusty bagette, hmmm.. I can almost taste it. I've brought my basil plants indoors to rest on the window sill. Autumn has arrived.
ReplyDeleteHello Barbara, I'm with you, fresh tomatoes, parmesan cheese, olive oil and crusty bread is certainly delicious. I know pesto isn't to everyone's taste as it does have a strong flavour, that's why I thought I would mention it. I find on days when I'm really busy, I just cook some spaghetti, toss the spaghetti in pesto and I have a good tasty lunch without too much fuss and as much as I love cooking, there are days when I need something quickly. Have a great day, Best Wishes Daphne
DeleteYour pesto looks wonderful! Would you believe I have never tried pesto before? I don't know why because I grow lots of basil each Summer. Thanks for sharing the recipe, Daphne!
ReplyDeleteHello Gina, Your climate is much different to mine, so you have time to start making your pesto. You can also freeze pesto in small portions, but without the cheese. You make the pesto up to the point before you are going to add the cheese. As I said, freeze it in the amounts you would use, then when you want the pesto, remove from the freezer and defrost, then you add the grated cheese and mix the ingredients together, don't worry about how much cheese as you can just keep adding a little at a time and tasting until it's right for you. But remember it is a very strong flavour. It really is so easy to do. Let me know how you get on. Best Wishes Daphne
DeleteI pinned this and will try it ...I have lots of basil that needs to be picked!
ReplyDeleteHello Patti, Yes it's a good recipe to use, with my recipe I tend to add more cheese than most recipes suggest, but it's about personal taste. I had to pick my basil plants and make the pesto as the weather here has turned colder and we've had so much rain the plants would not have survived. I love the smell of basil when making this pesto, I know you won't be disappointed. Best Wishes Daphne
DeleteI'm imagining a few dollops of this on some pasta. It looks just wonderful, Phyllis.
ReplyDeleteGood Morning Karen, Snap, that's exactly what I do, use the pesto with spaghetti or pasta for a quick and easy meal, if I have any cooked chicken I pop that into the spaghetti aswell. I love cooking but sometimes I just want to be able to "throw" a meal together quickly and this hits the spot. I'm just going to view your beautiful Autumn garden. Best Wishes Daphne
DeleteAll the materials are right for this recipe.Αnd it served with macaroni!Wish you a lovely afternoon dear Daphne!
ReplyDeleteDimi..
Kalispara Dimi, yes you are right, pesto is delicious served with macaroni. I have been busy making Moussaka this morning and George is wanting to eat it, but I have to say "No" not until the photographs are taken! This he finds hard as the smell of the Moussaka is making him hungry! Have a good day. Best Wishes Daphne
DeleteLovely recipe. I have never made it, however I love the rich strong flavor. I like to use it with my salmon filets and orzo.
ReplyDeleteHello Linda, Yes I can see that pesto would compliment salmon. Orzo is popular in Cyprus and I used it a lot. Pesto is such an easy recipe, infact I am making some more this weekend. Enjoy your weekend. Best Wishes Daphne
DeleteAdoramos aqui em casa o PESTO.. Ótima receita muito bem dada em fotos...beijos,chica
ReplyDeleteHello Chica, I'm glad you liked the pesto recipe and the photos that went with it. Like you, pesto is very popular in my home. Have a lovely weekend. Best Wishes Daphne
DeleteThanks for sharing this recipe - I've never made pesto before I think maybe I will try it. Your pictures are lovely.
ReplyDeleteHello Ellie, If you have never made pesto before, go on, give it a try and you will never buy pre-made pesto again. You will love the heady aroma of the basil as you use it.... and of course it will save you money in the long run. It's Friday, with the weekend to look forward to. Enjoy your weekend. Best Wishes Daphne
ReplyDeleteWOW! What a fun blog! I don't cook but I love pesto so you hit me in the heart. I joined and invited 3 of my best blog buds. I am pretty sure they will hop aboard too. You know the best part about this post was the broken down details and the red and white gingham in every picture. AWESOME!!! Please join me, k?
ReplyDeleteHello Renae, Thank you so much for your kind comments. Pesto is so easy, try it and you will never buy bought pesto again. I'm glad you enjoyed the photos, I had hoped it would be easy to follow, so I'm glad you have told me it was. Yes, I will pop over now and visit. Thank you for becoming a follower, that was very kind of you. Have a fabulous weekend. Best Wishes Daphne
Deleteoh, ya, found you via Green Day! Don't we just love Fiona?
ReplyDeleteAbsolutely, I hope Fiona's mum gets better soon. Bye for now. Daphne
DeleteGreat use of those extra basil leaves!!
ReplyDeleteWe love pesto on pizza. Makes a great tasting base for chicken pizza :)
Thanks for sharing your recipe!
Happy weekend!!
K.
Hello Kerin, Glad you enjoyed the recipe. There are so many uses for pesto and it is so versatile. It is certainly popular in my house and I'm glad to see it is in yours. Have a wonderful weekend. Best Wishes Daphne
DeleteI have never made pesto... and my basil is now done.. but thinking of replanting and bringing in my house and seeing what will happen. Thanks for sharing on Foodie Friends Friday.
ReplyDeleteHello Marlys, Once you make pesto, you will always make pesto. If your plants don't survive indoors during the winter, perhaps you can buy plants from the grocers. Be interested to hear what you think when you do make it. Have a lovely weekend. Best Wishes Daphen
DeleteI will try to make your pesto tomorrow Daphne !
ReplyDeleteI have a very big pot of basil and need to use the leaves before the first frosts, as you say.
Thanks for sharing the recipe.
I wish you a lovely weekend!
Marie-Anne
Hello Marie-Anne, Oh I'm so pleased you are going to make pesto. It is so easy and takes so little time. Let me know how you get on, I would love to hear. Have a lovely weekend, Best Wishes Daphne
DeleteLooks delicious! Thanks for sharing the recipe. Hope you have a happy weekend!
ReplyDeleteHello Eileen, It certainly is delicious and the colour is so vibrant, perfect for Green Day at Fiona's Raindrops and Daisies. Have a lovely weekend. Best Wishes Daphne
DeleteDaphne, you have a cute blog here! And someone I know somewhere was just the other day lamenting that you probably couldn't root basil in water and they'd have to lose all their basil - now, who was it???
ReplyDeleteIf I remember, I'll send them here!
Hello Lisa, I hope you remember who it was that mentioned rooting basil in water, as she will be so pleased when you tell her she can do it very easily, just a glass of water and a windowsill. I usually have about four cuttings going at a time and I'm always pleased with the results. Have a lovely weekend. Best Wishes Daphne
ReplyDeleteOlá, Daphne! Vim aqui para prestigiar o seu post no Green day e encontro esse pesto!!! Huuuummmm! Belo pesto, saborosíssimo e com pinhões!!! Amo pesto! Seu modo de prepará-lo está excelente! Parabéns! Grande abraço! Sou participante também!
ReplyDeleteOla Maria Luiza, Thank you for visiting me by way of Raindrops and Daisies. Pesto is a vibrant green, so I thought it would be perfect for Green Day. I will pop over and visit your blog shortly. Best Wishes Daphne
DeleteI love to make pesto enjoyed looking at your photos
ReplyDeleteHello Inge, Pesto seems to be a thing you either love or you hate. My photos have improved so much since I first started blogging... what's the old saying "practice makes perfect". I'm getting there. Thank you for stopping by. Best Wishes Daphne
DeleteYou have no idea how much I like pesto
ReplyDeleteI always have pesto in the fridge as I add it to lots of dishes. I actually can eat it with a teaspoon
Thanks for the recipe!:)
Good Afternoon Winnie, So glad to hear you are a Pesto lover aswell. I have never eaten it with a teaspoon, now if you were to say you had eaten something chocolatey with a teaspoon, that would be a different thing, as I have done that before! Now I'm not sure if I should own up to that! I shall pop over and take a look at your blog later as it is time for me to make some lunch. Enjoy your day. Best Wishes Daphne
DeleteI have never made pesto! Love all the step by step instructions you have shown here! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!
ReplyDeleteHello Lois, If you enjoy Pesto, I would recommend you try making it yourself, it really is so easy. I have already voted for my favourite recipes on Foodie Friends Friday, so many to choose from it was hard to make a decision. Enjoy your day. Best Wishes Daphne
DeleteWhat a wonderful blog! I am really enjoying reading here. Your tutorial on Pesto is just wonderful I will be making some at a later date. It looks delicious :)
ReplyDeleteGood Afternoon to you, Thank you so much, your kind words are much appreciated. I am glad you enjoyed reading my pesto recipe. You obviously live in a part of the world which is still warm. I'm afraid here in the North of England, it is very chilly, so the basil had to be used or I would have lost it. I will call over and visit your blog later. Have a lovely Sunday, Best Wishes Daphne
ReplyDeleteI am having fun looking at all of your pretty dishes along with the recipe! :)
ReplyDeleteYour pesto looks and sounds delicious! I am off to read about how to root basil! Thanks!
ReplyDeleteI love pesto and yet rarely eat it. Isn't that silly? I should plant some Basil and try my own, thanks for the recipe and thanks for linking :)
ReplyDelete