Easy Pesto From Garden Basil

My basil isn’t perfect; I think I can blame mostly grasshoppers. But with all of the bugs around here and the cloudy, damp weather of late, it’s really a toss-up. I’ll stick with grasshoppers and snails for now, because I dislike them the most. Next year, I will definitely cover the basil plants with white row fabric.

basil plant for pesto

Basil is pretty even when it’s not perfect. And the scent! These are the leaves left after I cut off sets for pesto.

Still, the plants grew, and some of the stalks were about to flower. Time to harvest! A neighbor, who shares a portion of her land to host a wonderful community garden, pointed us to some information on harvesting basil. I realized I have always been too shy about harvesting, taking too few leaves. Instead, it’s best to take the top few sets of leaves, above the second set of leaves from the soil. That assumes, of course, that the plant has at least three to five sets of leaves. If so, the sturdy topping should help the plant generate new growth.

I picked off and rinsed the leaves and dried them in a salad spinner and then on paper towels, choosing not to use some that were really chewed up. Then, I chilled them in the refrigerator until that evening. Even with some bug destruction, I got a good cup of basil leaves from one larger plant and two small ones. Then, I made pesto. And it was really easy. I modified a recipe I found online a few years ago and then used it right away to make dinner.

pasta with homemade pesto

Pesto pasta with chicken and garden zucchini. Other than the tomatoes and pasta (OK, and the chicken), this is all garden to table. And I hope to have tomatoes to add to my lettuce and carrots soon!

Take a look at the recipe below, and feel free to print or Pin it. And adjust it as necessary. I didn’t use a lot of garlic, so it’s all a matter of personal taste. After making the pesto, I whipped up a quick dinner of pasta with a chopped chicken breast and our first zucchini of the season, sautéing both in olive oil. I just added about a cup (measured raw) of cooked pasta to the skillet and a heaping tablespoon or so of pesto. The rest of the pesto went in the freezer!

Easy Pesto From Garden Basil

  • Servings: about 4, or a yield of 1/2 cup
  • Difficulty: easy
  • Print

pesto-ingredients-food-processor

Ingredients:

1 cup of packed fresh basil leaves

1 clove of garlic (mine was already minced)

1/8 cup of pine nuts

1/3 cup of virgin olive oil

1/4 cup grated parmesan cheese

Sea salt and freshly ground pepper

Place washed and dried basil leaves, garlic and pine nuts in a food processor. Pulse ingredients until coarsely chopped. Add a portion of the olive oil, processing the mixture until all ingredients are incorporated and the mixture is smooth. Season as desired with salt and pepper.

If using the pesto immediately, add the remaining oil and pulse until the mixture is smooth. Scrape into a serving bowl and add parmesan cheese.

If freezing, do not add the Parmesan cheese. Place in an airtight container and pour remaining oil over top of pesto. It will freeze for up to three months. Stir in 1/4 cup Parmesan cheese after thawing.

2 responses »

    • Hey Ben. That’s an excellent post that I’d recommend people review for cutting instructions. I have one large plant in the ground and two in containers on my patio under tomatoes. Of course, those have fewer bug problems but aren’t growing as large. At the community garden, they’ve got rows of basil plants that are really large. We’ve kept them covered with the white cloth all season, and although some stinking grasshoppers have still made their way in, there is less damage than to open plants. I weeded there and harvested from about seven plants last night, so I’ll triple the recipe this weekend!

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