Now that spring and summer are officially on the horizon, pesto will become a staple in my kitchen (more than it already is). The beauty about pesto is that basil, Genovese basil to be exact, is readily available in the warm and hot months and I can just walk to my vegetable garden and pick a few leafs. Last summer, my friend Sharon surprised me with a full load of basil, literally.
See, Sharon leaves in Albemarle County and her vegetable garden is at least three times the size of my little speck in the ground. She called, asked if I wanted “a little basil” and off I went, happy as a clam to be receiving some tasty garden offerings. Little did I know that what Sharon meant as “little” was really at least 10 whole plants – with roots attached. We run out of bags and decided to just throw everything in the trunk, that way I would be able to do my initial “cleaning” from the car.
The very first step in preparing for pesto making is the simplest, yet most time-consuming: washing. Every basil leaf needs to be plucked and washed thoroughly. The stem is too stringy, tough and bitter. It is also really important to inspect every single leaf – if it’s wilted or is excessively damaged, toss it. I plucked, washed and inspected every single leaf. Throughout the process, I asked myself whether I would like pesto once the ordeal was over. It turns out I still love it.
The simplest way to clean and wash the leaves is to fill the kitchen sink with water and let the basil soak in it for a few minutes.
Pour the leaves into a colander, fill up the sink with water and soak the leaves once again. Repeat this process until the water is clean with absolutely no dust or debris. It took me 6 hours to wash the three bags of basil!
What you need:
Extra Virgin Olive Oil
Salt & Pepper
Take a fistful of fresh, clean basil leaves and place them into a food processor. There are really no true measurements for making pesto. Depending on how tangy you want the mixture, you can adjust the ingredients. I love a bitter/tangier pesto and for that I add quite a lot of garlic and Parmigiano Reggiano. If you like a sweeter pesto – to use as a marinade or as a meat sauce, add more pine nuts and be mindful of the amount of garlic.
That’s it! You are done! You can use the fresh pesto for a quick lunch or dinner or you can can it. With my load of basil, I decided to can it and freeze it for posterity. At the end of the process, I had 11 jars of fresh pesto! I gave some to Sharon and others as house warming gifts.
To can, pour the pesto into the jar making sure that it coats all the sides of the jar. Once it’s filled to the brim, close it up and place it in the freezer – it will last you for months, in fact, I have been eating pesto all winter long.
Tip: Once you start using a jar, add extra virgin olive oil to the remainder pesto and store in the fridge. Even if the basil will darken in color, it’s still as delicious as before.
Try this delicious summer treat: Pasta with homemade pesto, fresh tomatoes and mozzarella bites. Let me know what you think!