One of my favorite things to grow in the summer is basil.
Mainly because I’m obsessed with making loads of pesto and having enough to last me until the next summer. It is SO simple and SO good so I want the world to know about it. So here is my “how to make pesto tutorial and recipe”.
Start with a pile of basil, either that you grew (which is super simple), from the grocery store or your generous friend’s garden.
Pull the leaves off the stem and toss them in a colander. Wash the dirt off the leaves.
Peel three big cloves of garlic. Or four medium. Or 5 or 6 small. Toss the garlic in your food processor and chop it finely.
My six year old is obsessed with getting to “push the button”. This means that anything he “helps” with gets VERY finely chopped. On a side note, I use my food processor almost daily and has served us well now for over nine years! This is the one I have and love. **contains affiliate link**
Measure two cups of loosely packed basil. Toss it in the food processor with the garlic. Chop the Basil.
Measure 1 cup shredded parmesan.
Measure 1/2 cup olive oil. Pour your parmesan and oil in the food processor.
Pulse it all together until everything is very finely chopped.
Spread it into an ice cube tray with a spatula. This recipe makes about 9 cubes (depending on how full you fill them). Usually when I make this I make about four batches, filling 3 ice cube trays.
One day later crack the cubes out the way you would crack out ice cubes. Store them in a freezer bag. If you leave them in the trays for too long they get freezer burned and are hard to get out of the trays.
Pesto Tutorial and Recipe
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 9 cubes 1x
- 2 cups fresh basil
- 6 cloves garlic
- 1 cup shredded parmesan
- 1/2 cup olive oil
- Pull the basil leaves off the stem and wash the dirt off the leaves.
- Peel the garlic
- Toss the garlic in your food processor and chop in finely.
- Add the basil into the food processor with the garlic and chop
- Pour your parmesan and oil in the food processor.
- Pulse it all together until everything is very finely chopped.
- Spread it into an ice cube tray with a spatula.
- One day later crack the cubes out the way you would crack out ice cubes and store them in a freezer bag.
Enjoy your delicious pesto on bread, pasta, pizza, shrimp, chicken, tomatoes, or anything else you desire. Or just go stick your nose the bag in the freezer and remember the garden fresh smell of summer!