Homemade Pesto

 

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Basil is my ALL TIME FAVORITE herb! & it’s super easy to grow!!

Like most herbs, Basil is super easy to grow.

Basil is an annual and does NOT like the cold. If temps fall around 40 F, it turns black and sadly is basil no more….

Basil is super easy to start from seed. I always like to buy a few plugs that are all ready started for me so I have a batch that comes on sooner in the summer than my seeded plants.

I grow a huge patch of Basil because homemade pesto (recipe below) is my most FAVORITE thing in the whole world! I make big batches and freeze it, so I can enjoy garden fresh Pesto ALL. YEAR. LONG.

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For Basil to get nice and bushy, produce long, and taste the best, do NOT let it flower. Pinch those buds back down to the next set of leaves as soon as you spot any.

The more you pinch and use your basil, the more your plant will produce!

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CARLY’S HOMEMADE BASIL PESTO

  • 2 cups basil leaves, packed
 (I prefer Genovese or Sweet Basil for my pesto)
  • 1/2 cup grated Parmesan cheese (from a block, NOT pre shredded)
  • 1/3 cup pine nuts
  • 2-4 minced garlic cloves
  • 1/2 cup olive oil
  • Salt and pepper to taste

Pulse all ingredients except olive oil in a food processor or blender until chopped. Add olive oil in a steady stream to incorporate all ingredients.
Pour in containers, top with a thin layer of olive oil. Freeze whatever you can’t use in the next week.

I usually 6-8 x’s this recipe (that’s about what fits in my 16 cup food processor) when I am making it too freeze. I freeze mine in 1/2 pint jars or 4 oz jelly jars. You could use any container you like. I prefer a jar so that the top can be covered with a thin layer of oil so that your pesto does not oxidize and turn dark.

Go get a Basil patch planted in your garden! You will be in heaven all year!

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