Friday, February 23, 2024

Perfect Pesto

I'm always torn between basil and thyme being my favorite herbs. Quite some time ago, I posted that I made the "best pesto" (and easiest, too). Several of you asked for the recipe and my friend, Anne, gracefully allowed me to share it! Finally!


Why do I like this recipe above all others? Basically, it's easy! I use a blender, not a food processor, so in other recipes, where you add the oil at the end, in this one you do it first and it gives enough liquid to move the basil and not clog the machine. And it's so good! I'll put a few recipe ideas below.

Anne's recipe has a lot of garlic, which I like, but maybe a little too much so I have modified it a bit. I'll put Anne's quantities first and my modifications after.

Perfect Pesto

In a blender (or processor) put:

  • 1 cup extra virgin olive oil
  • 10 peeled garlic cloves (I used seven large ones and it was still a little strong but tasty)

Blend till garlic is well incorporated.

Add and blend again:

  • 1/2 c. chopped walnuts or pine nuts (I use walnuts. Who can afford pine nuts these days? And I might use a bit more if my basil is skimpy.)
  • 1 t. kosher salt
  • When blended add:
  • 4 tightly packed cups of washed and dried basil and blend. (Add basil in small batches and blend fully before adding more. If you have to -- I didn't -- you can scrape out the bottom of the blender blade with a small spatula.

Add and blend:

  • 1/2 to 1 c. parmesan cheese (fully grated is probably best but in a pinch, shredded will do)

My addition:

Juice from about 1/2 a lemon or a little more. (To me this helps cut some of the garlic. If it's still strong, you can add a bit more lemon juice, oil or basil but that may thicken or loosen the texture and you might have to add a little more basil).

I'm freezing mine in snack-sized zipper bags, packed together into a freezer bag in about half-cup measurements. You may be able to find good, tiny containers or use ice cube trays.

How to Use


  • The obvious use for pesto sauce is over pasta and I like to use that, adding sauteed shrimp for a bit of protein and bulk. 
  • Chicken: If you use in a plastic bag, snip the corner (like if you were using it for frosting) and squirt in a good sized dollop under the skin of chicken thighs or breast and bake the appropriate time for the meat. Serve with roasted mini-potatoes or rice and a salad.
  • Salmon: On salmon fillets (or a larger piece) put one or more spoonfuls (I used my small cookie scoop, which made it easy but a teaspoon will do) over the top-side of the salmon and bake about 20 minutes at 400 (based on the thickness of the salmon. Do not spread while baking, but spread over the salmon before serving. Serve with extra pesto at the table.
  • Salad: Again, using the pesto "drizzle" from the bag, slice fresh tomatoes and simply salt and drizzle the pesto over the tomatoes!
  • Veggies: Again with tomatoes, slow roast halved, seeded Roma tomatoes for about 20 minutes at 350. When out of the oven add a good dollop of room-temp pesto to the center and heat briefly to warm
  • Appetizer: (Another Anne favorite) -- Use 1 small or 1/2 large block of cream cheese. Top with a generous amount of pesto and cover with dried cranberries, chopped pecans, and parmesan cheese. Serve with a sturdy cracker, like a Triscuit.
  
Sharing with:   Love Your Creativity    /  Tuesday T-Day with Elizabeth   /   Share Your Style   /   Rain's Art and Dinner Date   /   Senior Salon Pit Stop  

70 comments:

Tom said...

...perfect pesto sounds wonderful, but to be honest I wouldn't know perfect from imperfect!

Barbara said...

Sounds wonderful. It’s basil weather already in Houston. But a couple years ago I grew too much and burned us out. Maybe it’s time again. Barbara in Houston

Fundy Blue said...

Thanks for sharing, Jeanie! I've bookmarked it. I'm trying to decide what my favorite herb is ~ tough one! I use a lot of oregano. Definitely I love garlic and will use 10 cloves! Have a great weekend!

My name is Erika. said...

I love how you can use walnuts. That' a new one for me. The problem with pine nuts is I'd only buy them for pesto, and I always seem to have too many left over. Thanks for sharing Jeanie. It make me think of summer. Sweet summer. hugs-Erika

The Joy of Home with Martha Ellen said...

Pesto is just the best accompaniment to just about everything. I'll give your recipe a try this summer when my basil is growing.

Salty Pumpkin Studio said...

Thank you! That's an easy recipe.
I like curley parsely pesto as well.
Basil and parsely are my two favorites.

Sandi said...

Would you believe I did not know what was in pesto until now?

Mae Travels said...

Your pesto must be delicious! I sometimes use bread crumbs in place of some of the nuts to keep the calories slightly under control.But I haven’t made any pesto in ages and ages. It’s hard to find huge quantities of basil in winter.

best, mae at maefood.blogspot.com

Gill - That British Woman said...

thanks for the recipe Jeanie, I like the idea of putting it on the salmon

Boud said...

That sounds very much like my pesto recipe. Even to the walnuts. I freeze it flattened in Ziploc bags so I can break off the amount I need, which varies a lot.

Debbie-Dabble Blog and A Debbie-Dabble Christmas said...

Jeanie,
I use a lot of Italian Seasoning which has a bit of everything in it...Thanks so much for stopping by!! We are supposed to get a warm up next week with temps. going up into the high 50's...But it is still Feb. so I am sure that will be short lived...Thanks so much for stopping by!! Have a great weekend!!
Hugs,
Deb
Debbie-Dabble Blog

Iris Flavia said...

Sounds easy to do. I'll keep this in mind. Must find a replacement for garlic, though ;-)

roentare said...

Perfect pesto dishes would be so wonderful to enjoy

Pamela said...

This sounds fabulous!

ashok said...

Great recipe thanks

Karen M said...

Pesto is a wonderful easy enhancement to so many things - pasta, sandwiches, to name just a few, and it freezes well. I add about four cloves of garlic and a hanful of pine nuts to my version. Will try adding lemon juice to see what it does for mine!

kathyinozarks said...

The recipe sounds delicious, that would be way too much garlic for me too. I haven't made a pesto in years-I love it tossed with a pasta
happy weekend

eileeninmd said...

Hello Jeanie,
Your pesto recipe sounds yummy and easy to make.
Thanks for sharing the recipe!
Take care, have a wonderful weekend.

thepaintedapron.com said...

Homemade pesto is so good, your recipe sounds great!
Jenna

carol@The Red Painted Cottage said...

This sounds delicious! I’ve never made it from scratch before.

La Table De Nana said...

Def a staple here..along with other preserved basil things.. even just basil and evvoo..great way to preserve it..like a pesto but just that all whirled to a great thin paste to add to soups and thing..:)

Marilyn Miller said...

Thanks, Jeanie! I am definitely keeping this post.
I do like pesto in small amounts. I think I will try it with a mixture of basil and thyme. I also was growing some garlicy grass last year that I was going to try when I got fuller, but I have a feeling we lost it in our ice freeze this year. We lost quite a few plants, sadly!

Linda @ Life and Linda said...

Sounds and looks like a wonderful pesto. I do like easy. So yummy on so many foods. Thanks for sharing. Happy weekend.

Anonymous said...

You made me hungry,….. Missy

Red Rose Alley said...

Your pesto sauce sounds really good, Jeanie, especially over pasta. A good idea to freeze some and then take it out when you want that for dinner. Garlic makes food taste so much better. Jess has a little basil plant on her back porch, and she likes to grow a few herbs and gather them for cooking. Your pesto sauce looks wonderful.

~Sheri

gigi-hawaii said...

So many great ideas for pesto. I'll try the one for salmon.

Debra@CommonGround said...

Your pesto sounds amazing and recipes delicious. I've always loved pesto but my husband who is a bland eater just wasn't interested. I finally tried him out with a small amount with pasta and surprise! he loved it. who knew.

anno said...

MMMM! I love pesto, and have been known to spread a layer on a cracker and call it a snack! Anything that makes it easier to keep on hand - using a blender? yes, please! - is a bonus in my book. Also love the idea of using lemon to contrast with the garlic; might help reduce the amount of salt I tend to use. Thanks, Jeanie! Hope you're enjoying this rare sunny Saturday afternoon!

Pam Richardson said...

Hi Jeanie, we always grow basil because we love it and we also love pesto. Pasta and pesto are a perfect match! Thanks for sharing the recipe, I wouldn’t want that much garlic as in the original recipe. Now I am hungry for pasta with pesto for dinner. Happy Saturday!

Lowcarb team member said...

Many thanks for sharing this Jeanie.

Happy weekend wishes.

All the best Jan

Veronica Lee said...

Your pesto recipe sounds absolutely delicious!
I love how versatile it is.
Can't wait to try it out, especially on salmon as you suggested.
Thanks so much for sharing this delightful recipe!

Hugs and blessings, Jeanie

Valerie-Jael said...

This looks very yummy! Hugs, Valerie

Hena Tayeb said...

So easy and absolutely delicious. My eldest has a nut allergy so not a lot of pesto being made or eaten in our house.

DeniseinVA said...

Thank you for the recipe Jeanie. It looks wonderful!

Nikki - Notes of Life said...

Easy & tasty!

Joyful said...

Thank you so much for this! I will definitely make it one day and substitute walnuts for pine nuts, the latter being i) hard to find and ii) super expensive. Thank you friend for us too.

Breathtaking said...

Hello Jeanie :=)

Thank you for this recipe, Which seems so easy to make, and delicious to eat with so many different meals, pasta is a favourite, and I'll try it with salmon.

R's Rue said...

Yum

Anonymous said...

Ummm YUMMMMMMMY
Dawn P. Albany, GA

Sandra Cox said...

Yum. Thanks for sharing,

Carol @Comfort Spring Station said...

It's impossible to read this post without getting hungry - oh my I want some of your dishes with pesto!

Regina said...

Oh yum!

Deb Nance at Readerbuzz said...

We made pesto for the first time after we got home from Italy last September. It was amazing. Now I need to try your recipe and compare.

Carola Bartz said...

I love the amount of garlic in this pesto - 10 cloves sound wonderful to me. But no walnuts - pine nuts and cashews for us. I usually don't make my own pesto since we have found a wonderful Italian one that we have bought for years now, and it really reminds us of Italian pesto. We eat pesto mainly with pasta, like we learned in Italy - first the pesto, then the pasta on top, mix and then the cheese. Delicious. However, sometimes I put pesto in other dishes as well, and it also is fabulous on sandwiches with cheese. Thanks for sharing the recipe, I will keep it and maybe try it one day with some changes.

Linda P said...

I love the smell of basil when it's crushed by hand. It's one of my favourite herbs to grow and use in recipes. I also like using oregano or thyme in my cooking. :)

Kokopelli said...

Yum! Thanks for shaering the recipe. I grew "basil trees" last year. The plants were HUGE! And I made a lot of pesto and froze it. Great for a quick serving of pasta. Happy T Day!

DVArtist said...

I have never been a fan of pesto. Don't ask me why? However, you make me want to try it and see if my taste has changed. Have a love day today.

Bleubeard and Elizabeth said...

My foodie friend Sally and I made pesto one year in her food processor. It was a chore and very hard to do. We used pine nuts because they were not quite as expensive when we made it. We froze some. The pesto we froze we didn't add the parmigiana to. Sally thought the cheese would be mush when thawed. I like your idea better. It is easier. I have loads of basil every year, along with cilantro and dill. But for some reason, I can't get thyme to grow for me. It dies or never gets any bigger.

Thanks for sharing your amazing recipe and wine with us for T this Tuesday, dear Jeanie.


Gill - That British Woman said...

guess I will be growing basil when the weather gets warmer!!

Sandra Cox said...

That pesto is still looking luscious:)Hope you're having a great one.

Velva- Evening with a Sandwich said...

I am a fan of pesto. So many delicious dishes can be made with a good pesto. Thanks for the inspiration.

Velva

Bonnie said...

Your recipe sounds wonderful. I love basil but can't seem to grow it. I don't have much sun. I'm inspired to try my hand at growing another time.

Anonymous said...

Hi; this is Anne. My entire family loves pesto. The main reason I feel this recipe is so good is because I pick the pesto, soak it in cold water, spin dry, place on dry towels while I peel garlic, then make the batches and freeze what we don’t eat., all within a few hours. Of course taste the pesto on pasta, toast, even pretzels. Enjoy!

Lisa from Lisa's Yarns said...

Mmmm! Pesto! I tried to grow basil in a pot at our house and the squirrels or rabbits or something ate it! I tried putting different things on it to deter them to no avail. When I had my downtown condo rental, I grew it on my patio and had gobs and gobs of basil. I'd make big batches of pesto and freeze them. We'd marinate shrimp in the pesto and then grill them and it was such a delicious summer meal!

crackercrumblife said...

This sounds delicious! I will have to try it this summer. I love basil so much. Just the scent alone even - it makes me think of hot summer days.

Beatrice P. Boyd said...

When we lived in VA and had a vegetable and herb garden, we had an abundant supply of basil and I did make homemade pesto. Now, we rely on store bought brands.

Pat @ Mille Fiori Favoriti said...

Pesto is one of my favorite condiments! I make sure to grow basil every summer so I will have a fresh supply.

Sandra Cox said...

Hope you're having a great one. Your herbs and flowers looks wonderful.

Little Wandering Wren said...

Thank you for the recipe and I love the sound of the cream cheese covered in pesto and bits. I never knew pine nuts were so expensive you can tell I'm not a great chef!!
Happy munching!
Wren x

Little Wandering Wren said...

Lovely to have this recipe and to dollop onto many things. I like the sound of adding it to the cream cheese with bits and biscuits!
Happy munching,
Wren

Joanne said...

Oh I love a good homemade pesto! This sounds delicious.

Sandra Cox said...

How are you feeling?

Christine said...

Yummy pesto!

Esme Slabbert said...

What a wonderful homemade pesto, have to give this a try
I visited you via French Ethereal: Share Your Style #419
My links: 1+2. We will be so happy if share your post links with us at SeniorSalonPitStop. Link under BLOGGING

roughterrain crane said...

Your basil looks good. It surely makes pesto great. Happy March!

Barwitzki said...

Fantastic. Good red wine and a fine pesto... plus white bread... I love.
Homemade det best.
Hug

Danielle L Zecher said...

Thanks for the recipe! I've never made pesto, but I want to give this a try. We usually have good luck with basil, so I'll probably plant some this year, and this sounds like a great way to use it.

Esme Slabbert said...

Absolutely amazing pesto - Thanks for showing your readers that you shared and particedat SSPS 299. See you again next week!

Andrea @ From The Sol said...

Wow, this sounds wonderful. We love Pesto here, but I have never made my own. I always buy it at the grocery store. This would be a challenge and since I have a blender, I may try this recipe, though I will have to buy the basil. Maybe I can get my Dil to grow some basil in her garden this year :) I love basil which is probably why I love Pesto. If you have a Trader Joes anywhere near you, they have a wonderful basil salad mix which is a staple at our house. You have some great ideas of different ways to use the Pesto. This was a lovely post even without the eggs :) And thank you for your comment ... yes it was a privilege to work with the Raptor Rehab Group. I have memories that will forever make me smile. Stay warm, Jeanie ... it is March already and Spring is just around the corner (hmmmm, corner ... that is next weeks prompt. I wonder is there is a way to illustrate that expression 😁)

Andrea @ From the Sol

Rain said...

Delicious Pesto recipe! I'd probably cut down on the garlic too. I love it on fish!

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