The best homegrown, homemade basil pesto

Today I’ll share a super good recipe on homemade basil pesto.

Pesto is one of my all time favourite sauces, it’s soooo easy to make, you can use it along with “all kinds” of dishes and you can use different kinds of basil, oregano, parsley, cilantro, Thai basil, ruccola or whatever …

by the way; did you know there are SO many types of basil?!

The ” normal ” basil we buy in the shop is often times with round, soft leaves and “leafy “, mild taste. But there are lemon basil, cinnamon basil, red basil, Thai basil, Thai chilli basil, holy basil (tulsi)

For the pesto we made at my friends house the other day, we picked several different types of basil in her greenhouse and garden .

So, without further ado here is the very best homemade pesto recipe:

homemade pesto

• 1 litre (4 cups) freshly picked basil leaves

• 1/3 cup toasted pine nuts

• 2 garlic cloves

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• juice from 1 lime freshly squeezed

• 1/2 cup grated Parmesan cheese

Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender.

Pour oil in slowly while still mixing (or a little at a time)

• add lime juice, salt, and pepper. Pulse until everything is blended together and relatively smooth.

• store the pesto in a glass jar with an airtight lid.

• the pesto will stay good in the fridge for a week or so.

• it is possible to freeze the pesto. Thawing it slowly before use.

Pesto is one of my all time favourite “sauces ” and can be used along with so many different dishes. I love pesto with my baked veggies, with salad, on pizza, when making sandwiches and so many other things. I would love to hear your favourite ways of using pesto in the comments section.