Making Pesto From Scratch Is Easy, Here’s How

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The traditional way to make pesto is with a mortar and pestle but here are two tasty recipes (one for basil pesto and the other for rosemary pesto) that you can make with your food processor. I’ve also added a video showing you how to make fresh pesto with a mortar and pestle along with a few other tips below.

Fresh Pesto Is Delicious In Pasta, On Breads & Even Stirred In Soups

Classic Basil
Source: Rosalind Creasy’s Recipes from the Garden

3 garlic cloves
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Directions:

• Combine in a blender or food processor garlic, basil leaves, nuts, salt, pepper and half the oil.
• Puree slowly adding the remaining oil.
• Transfer mixture to a bowl and add grated cheese, mix thoroughly.
• Makes approximately 1 1/4 cups.

Rosemary
Source: Preserving Summer’s Bounty By Susan McClure

1 clove garlic
1/2 cup fresh oregano leaves
2 tablespoons fresh rosemary leaves
1 tablespoon grated orange rind
1 cup chopped scallions
1/4 teaspoon red-pepper flakes
1/4 cup olive oil
1 tablespoon red wine vinegar

• With a food processor running, put the garlic, oregano, rosemary, and orange rind through the feed tube. Stop the processor and scrape down the sides of the container.
• Turn the machine on again, add scallions and pepper flakes, then the oil and vinegar. Stop and scrape down the sides of the container.
• Continue processing with on/off turns until the rosemary is well minced and the mixture has formed a paste.
• Yield: 1/2 cup

How To Make Pesto Genovese

This is a good video showing you how to make the traditional pesto genovese using a mortar and pestle. The video is a little long at just under ten minutes, but there’s a lot of info and tips shared, worthwhile watching.

Serving Ideas

• With Pasta: Approximately 1 to 2 tablespoons pesto per pasta serving. You may need to add some warm water to make pesto the right consistency (use the water pasta was cooked in).
• Vegetable Soups: Try a teaspoon or two of pesto in minestrone, bean or vegetable soups.
• Rice: Stir pesto into cooked rice and serve, or use as a rice stuffing for vegetables.
• Meat & Fish: Use as a condiment on cooked meat and fish, lovely!
• As A Spread: Use on bruschetta, focaccia and breads as a spread.

How To Store

• Cover with plastic wrap or store in an airtight container and refrigerate.
• As mentioned in 10 Easy Ways To Preserve Herbs, small containers of pesto can be frozen for later use. You can also freeze in ice cube trays, remove pesto cubes once frozen then store in freezer bags.