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.
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:
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.
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
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
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Roughly chop 2 tablespoons pine nuts and set aside.
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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).
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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.
Jen @ Juanita's Cocina says
Mmmmm, I love that you’ve added extra herbs to your pesto!
I love mine in a mozzarella and tomato panini. Also, spread on the crust of a pizza and topped with a good mozzarella, and some cherry tomatoes. Pasta salad, of course.
And then I make a fabulous salad with artichokes, olives, capers, tomatoes, red onion, and some pesto drizzled on the top!
Okay, I’m hungry.
Renee says
Nice idea with the panini. I have some fresh tomatoes and mozzarella. Now just to get the ciabatta to make them.
Lane @ Supper for a Steal says
I love pesto! I’ve never used other herbs in it. I will have to give it a try.
Renee says
Thanks Lane. The extra herbs really do bump up the flavor.
Baker Street says
I LOVE pesto but I’ve never tried it with other herbs in it. This sounds so good, Renee! Thanks for sharing. 🙂
Renee says
Thank you! Any chance I get to throw in some extra herbs I will take it.
Liz says
Fabulous twist on pesto, Renee! And I love the mentioned pasta shape…wonder if I can find it around here???
Renee says
Thanks Liz! Hopefully you can find the pasta locally and if not try online.
Nillawan says
Totally love pesto. I’ll have mine with anything! On top of bread, steaks or stirred through pasta. What a great recipe, I have to try adding thyme next time 🙂 Sometimes I add macadamia to mine instead of pine nuts when I want it super rich.
Renee says
I have not heard of adding macadamia nuts until now. Intriguing and I must give it a try some time. I do like macadamia nuts.
Susan says
I love pesto. Such vibrant beautiful colors Renee! I just made a fresh batch myself this weekend. I added a bit of oregano to mine, and lemon juice too! I love using it in place of salad dressing on my greens. Oh and the smell of fresh basil, you just can’t beat that!
Renee says
I agree! I love the smell of fresh basil and it fills my kitchen when I make pesto.
Kim Bee says
Oh my, I just want to run into my kitchen and whip up a batch right now.
Renee says
Thanks Kim!
amy @ fearless homemaker says
i make homemade pesto from basil in our garden, too, + love it! i use it most for pasta, of course, but i do love it worked into a panini or grilled cheese. there’s also a recipe on my blog for polenta rounds topped with pesto chicken + it makes for a great recipe. oh, + pesto can be great on a pizza, too!
Renee says
I do like pesto on pizza. I prefer it over the usual red sauce. Great suggestion Amy.
Carla says
This is my first year growing basil. I made pesto last year with cilantro but never tried basil. Bookmarking this!
Renee says
I have never thought about cilantro for pesto. I might have to add some of it to my next batch.
Tora Estep says
I’ve been toying with ideas of making different kinds of pesto, like a “Mexican” pesto with cilantro and pepitas. I think I had another idea as well, but I am honestly so tired right now, I can barely think. I’ve put pesto on pizza before, also it’s excellent right on toast. I bet if you slathered a chicken breast in it and sauteed that up, it would probably be pretty tasty.
Renee says
Oh yes, pesto chicken would be very tasty. It is a dish I have ordered several times in Italian restaurants.
Geraldine Saucier says
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 says
Thank you Geraldine!
Jennifer Cote says
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 😀
Blessings!
Renee says
Thanks Jennifer!
alyce culinary thymes says
Love pesto. Here’s a tip I’ve used: adding a little spinach helps preserve the pretty green color! Thx for sharing!
Renee says
Thank you for the tip! I do like fresh spinach and I will have to try adding some to my next pesto batch.
CJ at Food Stories says
Congratulations on your foodbuzz top 9, today!
Renee says
Thank you CJ!
Terra says
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 says
Thank you Terra!