Toasted Pine Nut Pesto Two Ways!

Pesto is my favourite part of summer! The taste and smell bring me memories of sunshine during winter! This recipe is so decadent! The toasted pine nuts give this a rich buttery flavour, with sharp notes of citrus. I'll include a simpler version of this recipe as well!

When I make pesto I usually make several quarts at a time to freeze. But this recipe is very easy to scale up or down. Also if you want your basil to bush out pinch off the tops of each steam. It keeps your basil from going to seed so quickly and turning bitter. Its also a good excuse to have fresh pesto regularly!

Basil is one of those all around good plants to have in the garden. Planted with tomatoes it will help deter hornworms. Left to flower and go to seed its a favourite for butterflies and bees! It's also common herb in Chinese and Ayurvedic medicine, known to help skin, respiratory, gastrointestinal, and joint conditions. Holy basil contains bioactive compounds like eugenol, camphene, cineole, and camphor that may help to open your airways and improve breathing. All very important attributes to us, the garden, and the pollinators!

Now to the recipe!

The first thing I do after harvesting the basil is soak it in a sink of cold water. This not only washes it off but helps to crisp up the leaves. I like all my ingredients to be as cold as possible before blending, to keep the basil from turning brown. While your basil is chilling heat 2tbs olive oil in a pan on medium high heat. Add 1cup of pine nuts to the pan and stir frequently until golden brown. Set aside and let cool completely.

For this step you can use a blender, food processor or immersion blender. Add 2cups packed with basil, 1/4 cup olive oil, pine nuts, 1 cup parmesan cheese, 2tbs lemon juice and salt & pepper to taste.

Blend until smooth. Eat fresh or freeze for up to a year.

For those times I don’t have as many ingredients and far to much basil I use this this recipe.

Ingredients

4cups basil

1/2 cup olive oil

1/2 cup parmesan

1/2 cup pine nuts

3tbs lemon juice

salt & pepper to taste

Toasted Pine Nut Pesto

2cups Basil

1cup Toasted pine nuts

1cup parmesan

1/4 cup olive oil

2tbs lemon juice

salt & pepper

to taste! These recipes store well in the freezer, and last in the fridge roughly two weeks!

Happy Cooking!