Hi there, and welcome to my first recipe post! In all the years I've been blogging and sharing project ideas I've never posted a food how-to. And I actually rather enjoy cooking (despite what my husband might think--it's the dishes afterwards that I hate). We do most of our cooking from scratch, mainly because it's usually cheaper, but it's also healthier, too. We also love to grow some of our own food (you may have seen our herb and vegetable garden around Instagram).
So, to celebrate summer and keep things simple, I'm going to share one of my favorites, homemade pesto. I'm naming it Poor Mama's Pesto because you don't need any expensive pine nuts to make it!
If you have basil growing in your garden you probably have aplenty right about now. And if not, it costs about the same to buy a new plant as it does to buy the herbs at the grocery store--and you can grow them in a pot on your patio if you don't have a larger garden.
The basic ingredients you'll need for my homegrown pesto are:
- Basil--lots of it
- Olive Oil
- A little bit of salt and pepper
I'm not big on measurements, but you'll need about a ratio of about 4 parts basil to 1 part parmesan, and add the olive oil, garlic, and salt and pepper to taste/texture. The more olive oil you add the smoother your pesto will be. And I like mine to have a bit of a kick so I tend to go a little heavier on the garlic.
There's no need to chop your basil or garlic into little bits. Just make sure it's washed or peeled, add all your ingredients to a food processor or blender and give it a whirl. Give it a taste and add more ingredients as needed. You really can't go wrong with pesto (at least as far as measuring goes), I'm sure there may be people who cringe reading this, but hey, that's how I like it and it works for me. I'm just here to encourage you to give it a try!
Pour yours into some pretty jars and freeze or refrigerate until you're ready to use it. Pesto pizza is a favorite around here! Do you have any other favorite ways to eat pesto?