Fresh Pesto help

[wallabyonwheels]

I grew basil this year to make fresh pesto. However, I don't know the first thing about making pesto. What do I have to do with the basil? Please help. As you can probably tell I am new to this whole cooking from scratch thing.

[jennistarr1]

Blend it up with olive oil and pinenuts and parmesan cheese. I'm sure you can look up recipes for the exact measurements but I just keep blending the basil, and adding the evoo until it looks right. You can add salt too, if you want.

[udscoobychick]

Ditto PP, but don't forget the garlic! Garlic goes in there, too! You can also substitute walnuts in place of pine nuts, since pine nuts are pretty expensive. Toast the nuts first, before adding them.

[msmerymac]

1 "bunch" of basil - about the amount you'd get if you bought basil at the store. Remove the larger stems and any flowering parts.
1 clove of garlic
1/4 to 1/2 teaspoon salt - to taste
1/4 cup of pinenuts (or less)
around 1//4 cup of olive oil - I'd start with a few tablespoons and go up from there until you get the consistency you'd like

I leave out the parmesan, which makes it dairy free, ever-so-slightly less fattening, and cheaper. Parmesan adds a nutty/salty flavor, but you already get that with the other ingredients.

Use fresh ingredients for the best results. You have the fresh basil - try to get a pretty good quality olive oil. I use raw pine nuts (pignolas), but you could probably do roasted. Don't use roasted and salted though - add your salt separately.

Put all the dry ingredients in a blender or food processor, turn it on, and add the oil until it forms a paste/sauce.

It's SO easy. I don't even measure anymore!

[hz80408]

In addition to what pp's have said; I usually try to cut up my basil leaves before putting into my mediocre blender. I eliminate pine nuts entirely.

[basilosaurus]

Instead of leaving out parm, you can sub with ricotta if you want to make a lighter version. I've never done it, but it's recommended in moosewood.

Also, you can get creative with the nuts. Last time I made pesto I was out of pine nuts, so I grabbed some mac nuts. Yum! Walnuts work, too, although I don't particularly care for them.

I like garlicky pesto, so I usually add an extra clove. If you want a less sharp bite you can boil the garlic for a minute or so to take off some of the pungency.