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 preserve your homemade pesto by canning, you’ll need glass mason jars and a canning kit. 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
Granite Ware 8 Piece Enamelware Water bath Canning Kit
Why We Love It:
- Includes lidded canning pot with 21.5 quart capacity
- Included canning rack made of rust-proof chromed steel
- Five tools also included: Bubble remover and ruler, Jar Lifter, Magnetic Lid Lifter, Jar Wrench, Jar Funnel
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 to Can Your Homemade Pesto
Ah, you want to take your homemade pesto game to the next level by canning it? That’s a fantastic idea! Canning your pesto is an excellent way to preserve its fresh flavors and enjoy it for months to come.
Don’t worry; it’s not as complicated as it may sound. Let’s walk through the simple steps to canning homemade pesto.
Step 1: Gather Your Canning Materials
Get everything ready for the canning process. You’ll need some essential canning materials:
- Glass Canning Jars: Make sure you have clean, sterilized glass jars with tight-fitting lids. Mason jars are perfect for this job.
- Canning Kit: This kit provides everything you need to can your homemade pesto, including a pot, rack, and canning tools.
- Your Homemade Pesto
Step 2: Sterilize the Jars
It’s crucial to sterilize your canning jars before filling them with your precious pesto. You can do this by washing the jars and lids in hot, soapy water. Then, place them in boiling water for about 10 minutes. Alternatively, you can run the jars through the dishwasher on the sterilize setting.
Step 3: Fill the Jars
Once your jars are squeaky clean and hot, it’s time to fill them with that luscious pesto. Use the canning funnel included in the kit to make sure you don’t make a mess. Leave about 1/2 inch of headspace at the top of each jar to allow for expansion during the canning process.
Step 4: Remove Air Bubbles
You may notice some air bubbles trapped in the pesto after filling the jars. No worries – simply use a non-metallic utensil, like a chopstick, to gently remove the bubbles. This step ensures your pesto stays nice and evenly packed in the jar.
Step 5: Seal the Jars
Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Then, place the lids on the jars and screw on the bands until they’re snug but not overly tight.
Step 6: Time to Can
Now comes the exciting part! Lower the filled jars into the canning pot using the jar lifter. Make sure the jars are covered with at least one inch of water. Bring the water to a gentle boil and let the jars bathe in it for about 15 to 20 minutes, depending on your altitude.
Step 7: Remove and Cool
Carefully lift the jars out of the canner and place them on a towel on your kitchen counter. Let them cool naturally, and you might hear the delightful “pop” sound as they seal.
Step 8: Check the Seals
Once the jars are cool, check the seals by pressing down on the center of each lid. If it’s firm and doesn’t flex or click, congratulations – you’ve successfully canned your pesto!
Step 9: Store and Enjoy
Label your canned pesto jars with the date and store them in a cool, dark place. Properly canned pesto can last for up to a year or even longer. When you’re ready to savor that burst of summer flavor, spread your homemade pesto on pasta, sandwiches, pizza, or anything your heart desires!
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 another way to go. Follow these steps to freeze your homemade pesto properly:
- Transfer the pesto into clean, airtight containers, leaving a little space at the top to allow for expansion during freezing.
- Drizzle a thin layer of olive oil on top of the pesto to create a seal that prevents air from reaching the sauce.
- Secure the lids tightly and label the containers with the date for future reference.
- Place the containers in the freezer, and your pesto will remain fresh for up to six months.
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!
FAQs
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.