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Pesto with Basil and Fresh Herbs

Pesto with Basil and Fresh Herbs is a spin on the traditional. It's a versatile sauce for pasta, sandwiches, wraps, and vegetables.

Pesto is one of the classic ways to use fresh basil. Summer would not be the same without it. I watch my basil plants grow and check each day to see if they are ready to harvest. I cannot get too eager and pick them early because I want to have plenty for a big batch. My pesto with basil and fresh herbs recipe calls for 6 to 8 cups or more of loosely packed leaves. It is important to use only the leaves. The stems or flowers will give it a bitter taste and that is not so good.

A basic pesto has only a few ingredients. Basil, pine nuts, garlic, olive oil, and Parmesan. My recipe has a few more ingredients. I add lemon zest and juice for both flavor and to help slow it from oxidizing (turning brown). I have to throw in more fresh herbs because they seem to work so well in the mix. I also reserve some pine nuts to hand chop and stir in at the end for texture. A little salt and fresh cracked pepper go in for seasoning.

Pesto with Basil and Fresh Herbs | Magnolia Days

Making pesto is not difficult. Well, if you want a good workout then make it with a mortar and pestle. Me? I use a food processor. I get my workouts with gardening and walking. Most all the ingredients go in the processor and are chopped with the knife blade. My 12-cup model is filled almost to the top:

Pesto ingredients in a food processor

A quick process and then it is almost done. All that is left is stirring in the cheese and hand chopped pine nuts. I will add more olive oil to get the consistency I prefer. It should be thick but not like a paste. Then the pesto fest begins. I put it on pasta (croxetti is my favorite – see my Pasta With Butter Thyme Sauce to see how croxetti looks). Pesto on shrimp, chicken, or turkey is out of this world. For an easy appetizer slice fresh from the garden tomatoes and add a dollop of pesto on top of each slice.

Homemade Pesto

How do you use pesto? I have some and I am looking for something different to use it with. I would love to see your suggestion in the comments below.

Pesto with Basil and Fresh Herbs

Pesto with Basil and Fresh Herbs is a spin on the traditional. It's a versatile sauce for pasta, sandwiches, wraps, and vegetables.
Course Sauce
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Author Renee Dobbs

Ingredients

  • 1/3 cup plus 2 tablespoons toasted pine nuts
  • Zest and juice from 1/2 lemon
  • 2 garlic cloves chopped
  • 2 tablespoons fresh thyme leaves
  • 1/3 cup fresh parsley leaves
  • 1/2 teaspoon salt
  • Fresh cracked pepper
  • 6 to 8 cups fresh basil leaves no stems or flowers
  • 1/2 cup olive oil plus more if needed
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Roughly chop 2 tablespoons pine nuts and set aside.
  2. In a food processor fitted with a knife blade, add 1/3 cup pine nuts, lemon zest and juice, garlic, thyme, parsley, salt, pepper, basil, and 1/3 cup olive oil. Switch on the food processor and drizzle in the remaining oil while processing (about 30 seconds to 1 minute). Scrape down the sides of the processor bowl. Process again for a few more seconds. Transfer the mixture to a small bowl. Stir in the Parmesan cheese and the 2 tablespoons chopped pine nuts. Add more olive oil if needed. Serve immediately. Refrigerate leftovers. (Best stored in a narrow container with a layer of olive oil on top to lessen or prevent oxidation/browning).
  3. Pesto can also be frozen. Use ice cube trays and then transfer the frozen pesto cubes to a plastic freezer bag or container.

Recipe Notes

Pesto with Basil and Fresh Herbs is a spin on the traditional. It's a versatile sauce for pasta, sandwiches, wraps, and vegetables.

 

Recipe Rating




Terra

Thursday 21st of June 2012

I am with ya, pesto is a must in the summer. I really need to get my herb garden going, but work has me crazy busy. Your pesto looks beautiful! Hugs, Terra

Renee

Friday 22nd of June 2012

Thank you Terra!

CJ at Food Stories

Thursday 21st of June 2012

Congratulations on your foodbuzz top 9, today!

Renee

Thursday 21st of June 2012

Thank you CJ!

alyce culinary thymes

Thursday 21st of June 2012

Love pesto. Here's a tip I've used: adding a little spinach helps preserve the pretty green color! Thx for sharing!

Renee

Thursday 21st of June 2012

Thank you for the tip! I do like fresh spinach and I will have to try adding some to my next pesto batch.

Jennifer Cote

Thursday 21st of June 2012

Of COURSE this makes sense! I freeze mine too- super handy and I don't have to go hunting for fresh herbs. They're already in stock. So why not add thyme (or whatever). THAT would be handy! A lot of times, I'm just too lazy to go out and pick some fresh thyme, and mince it etc. This is a great idea- thanks for posting! Oh, and congrats on making FoodBuzz Top Nine :D Blessings!

Renee

Thursday 21st of June 2012

Thanks Jennifer!

Geraldine Saucier

Thursday 21st of June 2012

I love this pesto recipe! I am going out and pick the herbs from my garden and make some today. My family loves pesto on pasta, pizza, sandwiches -just about anything. Thanks for the great post and Congratulations on Foodbuzz Top 9:)

Renee

Thursday 21st of June 2012

Thank you Geraldine!