As someone who loves to cook (and eat!), growing fresh herbs to use throughout the year was my gateway into gardening. I started with a window herb box and over the years I have grown my herb garden into two 3' X 5' planter beds of different herbs, vegetables and edible flowers.
One of my "must-grow" herbs is basil. Basil has a varied flavour profile ranging from spicy pepper to citrus. I like to grow Italian Basil and Purple Basil for the different colours and flavours they bring to a dish. Basil is a versatile herb that can be used in salads, pastas, sauces and appetizers (Caprese skewers are my favourite appetizer to serve, especially now as they can be individually portioned - cherry tomatoes, bocconcini and fresh basil leaves drizzled with a balsamic reduction and finishing salt!).
As Basil is a warm weather plant, I usually harvest all that is left beginning to mid-September (before the rains start) and make a giant batch of Basil Pesto to freeze for use over the winter.
Pesto is usually one of my "I don't know what to make for dinner and I'm feeling lazy go-to's". Whether I decide to boil pasta and top with pesto or brush on a chicken breast and bake, it adds flavour to an otherwise quick meal.
Traditional Basil Pesto is usually made with basil, olive oil, parmesan cheese and pine nuts. I prefer to use walnuts, instead of pine nuts as I feel it freezes and retains a nutty flavours better. Please feel free to use whichever nut you like best!
While this recipe Method is for making and freezing Basil Pesto, I also make this recipe fresh for immediate use in pasta or salads if I have an abundance of basil in the garden. If you want to use the Basil Pesto right away, half the recipe makes loads. Make sure to keep any leftover Pesto refrigerated for no more than 3-4 days. The Pesto will brown the longer it is in the fridge, don't worry, it is only oxidization, however I do recommend using it immediately as it looks and tastes best fresh.
Enjoy,
Krista
Basil Pesto With Walnuts
Makes 1 3/4 cups
Ingredients
3/4 cup walnuts, toasted
4 cups packed fresh basil leaves
3 cloves garlic, peeled and cut into chunks
1/2 cup parmesan cheese, grated
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 1/2 teaspoons fresh lemon juice
1/2 - 3/4 cup extra virgin olive oil
*additional parmesan and olive oil as needed after thawing
Method
Over medium heat, lay walnuts along the bottom of a skillet. Gently toast for 2-5 minutes keeping watch on the nuts. They will burn quickly (trust me), so shake skillet from time to time to release oils. When the walnuts begin to brown in colour and you can smell them, remove from heat and cool.
In the large bowl of a food processor add the cooled walnuts, basil leaves and garlic. Fit lid on and pulse until ingredients start to break down into chunks. Then add salt, pepper and lemon juice. Fit lid on a second time, removing spout cap. While pulsing food processor, slowly add olive oil through the spout. The pesto will bind together. Start with 1/2 cup of olive oil and add more depending on how dry your paste mixture is. Because I am freezing the pesto, I want it to be a bit more dry. When desired consistency is attained, add parmesan and stir to mix.
Using a tablespoon measure, fill ice cube trays (you can see my ice cube trays are hearts and flowers-I use them as both shapes are about 1 tablespoon in size) with an even amount of pesto. Set trays into the freezer for 1-2 hours to set.
Remove trays from freezer and push cubes one at a time onto a clean surface. Wrap cubes in cling film, then place into a freezer zip top bag. Remove the air and freeze.
*To portion, I use one cube per person as a gauge. For my family, I wrap two pesto cubes together in cling film before placing into the zip top bag.
To Use:
Remove cubed portions from the zip top bag and cling film. Place cubes into a bowl and allow to thaw. If the pesto is dry once thawed, add a bit more olive oil. I usually add an additional 1 tablespoon of olive oil and more freshly grated parmesan cheese (to taste).
Use as flavour, sauce or dressing all winter long!
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