Prepare your Taste Buds

It’s the time of year where my garden is beginning to gift an abundance of basil. I love the many herbs that welcome the fresh flavors of summer, but basil is my absolute favorite! I love the smell, the bright green leaves and the delicious pesto that I can make with the addition of a few simple ingredients.

I use basil pesto in Creamy Tomato Tortellini Soup, Pesto Shells with Vodka Meat Sauce, I spread it on pizza dough in place of marinara, drizzle it on fresh burrata, pasta, on grilled chicken and more.

Why this recipe Matters

Last week when my daughter was making Creamy Tomato Tortellini Soup, she opened the freezer door, scanned the shelves and turned around incredulously…

Emma: “Mom, where’s the pesto?”

Me: “It’s gone.”

Insert horror music….

Emma: “Well…what are we supposed to do? The soup needs it!”

Me: “Um….not use it.”

I’m standing there and wondering…what have I created? An expectation that there always be homemade pesto in the freezer? Apparently, yes, that is exactly the case. And while I’m aware that may seem absurd to some, to me it’s proof that a bit of what I have been cooking in the kitchen has made a difference. At just fourteen, Emma is bright, insightful and I am always learning new things from her. So, I cannot deny the pride that I feel in knowing that she has learned something culinary from me to add to her already wide repertoire of knowledge.

Circling back to Emma’s original question, “Well…what are we supposed to do?”

Well…we didn’t have the basil pesto for garnish and to be completely honest, the soup wasn’t the same. The sharp bite from garlic cloves, freshly grated parmesan and tender basil leaves combined, elevates the flavor in countless recipes. So do yourself a favor and make some this summer, because well…you just need to. If you don’t believe me, ask Emma.

How to Make Basil Pesto

In a food processor or blender, add basil leaves, pine nuts and garlic, salt, pepper and pulse several times until everything is broken down into smaller pieces.

Add in lemon juice, olive oil and blend for up to 1 minute, until the olive oil is well incorporated.

Finally, add in the parmesan cheese, pulsing a few times or blending until the basil pesto becomes a bright green sauce.

Store in an airtight container in the refrigerator for up to one week or in the freezer for 3-4 months.

Handy Hints for Basil Pesto

•If you don’t have basil in your garden and you live near a Trader Joe’s, they typically have potted basil plants that are affordable and can be easily maintained indoors year round.

•For added flavor, the pine nuts can be toasted. Just be sure to allow them to cool before making the basil pesto.

•When basil pesto is exposed to air its surface can turn black. If storing in the refrigerator place plastic wrap directly on top of the pesto’s surface or drizzle extra olive oil on top before covering with the lid and storing.

•To freeze basil pesto for later: Spread the freshly made pesto into ice cube trays and freeze until completely frozen for a couple of hours. Remove from the freezer and pop the cubes into a Ziplock freezer storage bag. When ready to use, toss a cube into a hot recipe or defrost it, by simply letting it thaw in the refrigerator for up to one day ahead.

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