Pesto Sauce Recipe

[2DogsFarm]

Like KenK said: you can use walnuts too.

I eyeball a good handful of basil leaves - probably about a cup, then pack it into my blender, why bother chopping first?
Measurements are not my strong suit, I probably pack a cupful of leaves into the blender to make 1/4 cup of pesto.

I don't bother to dry the leaves either as the OP directs & my pesto is never brown.
It doesn't spoil because whatever isn't used that night gets frozen

I do agree with her about being careful with the garlic and using fresh cheese you grate yourself - my fave is aged Asiago.
That pre-grated stuff has something added so it won't clump & is nasty anyhow.
Don't even consider that green cardboard can!

 

[KenK]

You don't have to put any kind of nuts in it if you don't want to. Walnuts or pecans will certainly make it richer, the sunflower seeds are a good idea but we always have pecans or walnuts in the freezer so that's what I use. Don't know why peanuts or cashews or any other kind of nut wouldn't be good for that matter.

IMO, pesto is the kind of thing you just make by eye and to YOUR taste. More often than not I just make it on top of my cutting board; mince/crush/mangle or otherwise beat the basil, garlic and nuts into submission and then mix the cheese and oil in with a spoon in a little ramekin.

 

[SallyF]

Quote:
I would think freezer only. Basil is very delicate and the heat involved in canning would turn it brown and change the flavor. The delicious part of pesto is that you're basically eating fresh basil.

 

[ArmFarm]

I use sunflower seeds in my pesto and it is really good. I have not thought about pecans; I have them on hand most of the time. I freeze mine in plastic baby food containers but the ice cube tray is a good idea too. I put a little olive oil on top of the pesto and it keeps in the freezer for a year. I just used some from last summer today.

 

[rancher hicks]

There are many types of Basil. Is there any one kind that is best or are there other varieties you use?

 

[Leah and peeps]

The book says this "I prefer to use Genovese basil, which has smaller leaves and, I think, a sweeter taste." But any other opinions are great too

 

[2DogsFarm]

I have Thai basil growing amok so I may pesto some of that soon.

It tastes a bit sweeter than the usual large-leafed basil but should still make a good pasta sauce.