Last Updated on August 12, 2024 by Veronica Sparks
Basil is a wonderful herb that adds a burst of flavor to various dishes. Making your own homemade pesto allows you to fully savor the freshness and aroma of this lovely herb. Not only is it simple to make, but it’s also a great way to use up a big garden harvest of basil.
We’ll show you how to make delicious homemade pesto from your fresh basil and preserve it for months to come. Cooking from scratch is a great skill, but you don’t need to be a master chef whip up this flavorful and versatile sauce. Let’s get started!
How Do You Know When Basil is Ready For Harvest
Before diving into making pesto, you must first determine if your basil is ready for harvest. Basil is at its best when the leaves are lush green and plump. It’s important to wait until the plant is at least six inches tall before harvesting to ensure a robust flavor.
How to Harvest Fresh Basil
Harvesting basil is a straightforward process. To encourage further growth, pinch off the leaves just above a set of two leaves on a stem. This technique prevents the basil from becoming too woody and stimulates new growth. Remember to avoid harvesting more than one-third of the plant at a time.
Related Article: Big Garden Harvest? Recipes to Use Up Lots of Vegetables
Tools You Need to Make Homemade Pesto
Making homemade pesto doesn’t require fancy equipment. Here are the essential tools you’ll need:
1. Cutting Board and Knife
A sharp chopping knife and a sturdy cutting board are essential for chopping the basil and other ingredients to the right consistency.
2. Food Processor or Mortar and Pestle
You have two options for blending the pesto ingredients. A food processor is the quicker and easier option, while a mortar and pestle give you a more traditional and hands-on experience.
Hamilton Beach Food Processor
Why We Love It:
- Large capacity bowl (10 cups)
- Three speeds, including pulse
- Equipped with stainless steel discs and blades for both slicing and chopping
- Large-sized food chute
- 450 watts of power
- Includes bowl scraper attachment that can be used while the processor is in operation
3. Storage Containers
To store your homemade pesto in the refrigerator, you’ll need glass mason jars or other airtight food storage containers. If freezing, you’ll need reusable freezer bags, silicone muffin trays, and possibly parchment paper.
Related Article: The Best Water Bath Canners You Can Buy On Amazon
Homemade Pesto Recipe
Ingredients
- 2 cups Fresh basil leaves
- 1/2 cup Grated Parmesan cheese (packed)
- 1/2 cup Extra virgin olive oil
- 1/3 cup Pine nuts or walnuts
- 3 cloves Garlic (minced)
- 1/2 tsp Salt
- 1/4 tsp Freshly ground black pepper
Instructions
- In your food processor or mortar and pestle, combine the basil, garlic, pine nuts, and a pinch of salt.
- Blend or grind until the ingredients form a coarse paste.
- While the processor is running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
- Add the grated Parmesan cheese and ground black pepper.
- Blend or grind briefly until all the ingredients are well combined.
- Taste the pesto and add more salt or pepper as needed.
How Long Does Homemade Pesto Last?
Homemade pesto typically lasts about 5 to 7 days when stored in an airtight container in the refrigerator. To extend its shelf life, freezing is recommended, where it can stay good for up to 3 months. Freezing helps preserve the flavors and freshness of the ingredients beyond what refrigeration allows.
Can You Can Homemade Pesto?
No, it is not recommended to water bath can or pressure can homemade pesto sauce due to safety and quality concerns. Pesto contains ingredients like oil, nuts, and cheese that can create a risk of botulism with water bath canning. Pressure canning can also diminish its flavor and color.
The best preservation method for homemade pesto is freezing, which helps maintain its taste and texture for longer periods without compromising safety.
How to Freeze Homemade Pesto the Right Way
If you’ve made a large batch of pesto and want to preserve it for later use, freezing is the best way to go. Follow these steps to freeze your homemade pesto properly:
- Use Silicone Muffin Trays: Spoon the pesto into silicone muffin trays. These trays are convenient because they allow easy removal of frozen portions.
- Seal with Olive Oil: Drizzle a thin layer of olive oil on top of the pesto to create a seal that prevents air from reaching the sauce.
- Freeze in Trays: Place the silicone muffin trays in the freezer and let the pesto freeze until solid, typically for about 4-6 hours or overnight.
- Remove Pesto Portions: Once frozen solid, pop out the pesto portions from the silicone trays. They should come out easily due to the flexible nature of the silicone.
- Transfer to Freezer Bags: Place the individual pesto portions into reusable freezer bags. Label the bags with the date and contents for easy identification.
- Remove Air and Seal: Press out excess air from the bags before sealing them tightly to prevent freezer burn.
- Store in Freezer: Lay the bags flat in the freezer to maximize space and ensure even freezing.
- Thaw as Needed: When ready to use, simply take out the desired portion of frozen pesto, thaw it in the refrigerator, and stir well before serving or using in recipes.
This method allows you to conveniently portion and store homemade pesto for up to six months, maintaining its freshness and flavor.
Ready to Have Homemade Pesto for Months?
Don’t let your bountiful basil plants go to waste! Making homemade pesto is a fantastic way to use up that abundance of fresh basil while adding incredible flavors to your meals. With just a few simple tools and a delicious recipe, you can create a mouthwatering sauce that will impress your family and friends. Whether you use it as a pasta sauce, a sandwich spread, or a pizza topping, homemade basil pesto is sure to become a staple in your kitchen.
So, next time you find yourself with an overload of basil, remember this guide, and you’ll never waste basil again!
Frequently Asked Questions
Can I use a different type of nuts for the pesto?
Absolutely! While pine nuts and walnuts are the traditional choices, you can experiment with almonds, cashews, or even pistachios for unique flavors.
Is it possible to freeze the pesto in ice cube trays?
Yes, freezing pesto in ice cube trays is an excellent way to have small, ready-to-use portions. Once frozen, transfer the pesto cubes to a sealed freezer bag.
Can I use frozen basil to make pesto?
Yes, frozen basil works just as well for making pesto. Freezing preserves the flavor, and you can enjoy homemade pesto all year round.
Does pesto sauce work well with vegetables?
Absolutely! Pesto is incredibly versatile and can be used as a marinade or drizzled over roasted or grilled vegetables for a delightful flavor boost.
Can I store pesto in the refrigerator instead of freezing it?
Yes, you can store pesto in the refrigerator for up to one week. To prevent discoloration, cover the pesto with a thin layer of olive oil before refrigerating.