Basil & Filbert Pesto Recipe

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Basil and Filbert Pesto Recipe from Muse of the Morning

I only had pesto for the first time last year. Can you believe that? That’s a lot of years of my life that I did not know about this amazing condiment!! Now I eat it on everything. Baked potatoes, pasta, chicken, just slathered on a slice of bread….

One time after I was finished making pesto, I asked Lil’Miss to make mayonnaise in the food processor before I washed it. Then we had turkey sandwiches with pesto and pesto mayo on a ciabatta roll. Oh. My. Goodness. Is there anything better? I’m pretty sure not.

Basil and Filbert Pesto Recipe from Muse of the Morning

A note about filberts: You know what filberts are, right? Those would be hazelnuts. In Oregon, where 98% of the US’s hazelnuts are grown, we call them filberts. Filberts are a great substitute for pine nuts in this recipe. They’re less expensive, and for me, they’re local. My actually grow them, so they’re super local for me.

Basil and Filbert Pesto Recipe from Muse of the Morning

So. Here’s the recipe!! You can divide this recipe down to thirds if this is too much. But honestly, can you have too much pesto? Really?

Basil & Filbert Pesto

Ingredients:
– 3 packed cups of basil leaves
– 1 cup shredded parmesan cheese
– 1 cup olive oil
– 3/4 cup filberts (or pine nuts)
– 9 cloves of garlic (I used 10-12 cloves, cuz you know, garlic….)
– pinch of salt and pepper

Basil and Filbert Pesto Recipe from Muse of the Morning

See how I pack the basil leaves?
Basil and Filbert Pesto Recipe from Muse of the Morning

1. Put all the ingredients except the oil and basil into the food processor.
Basil and Filbert Pesto Recipe from Muse of the Morning

2. Process until everything is finely ground.
Basil and Filbert Pesto Recipe from Muse of the Morning

3. Now add the basil and start processing in.
Basil and Filbert Pesto Recipe from Muse of the Morning

Basil and Filbert Pesto Recipe from Muse of the Morning

4. As the basil is mixing in, start pouring the oil in. Just pour in a small stream. This will help the pesto emulsify and stay all together. I’ve tried this multiple ways, and I really think this is the best. Just dumping the oil in makes the oil separate.

Basil and Filbert Pesto Recipe from Muse of the Morning

5. Mix until it’s all blended together and smooth:
Basil and Filbert Pesto Recipe from Muse of the Morning

That’s pretty much it.

To freeze it, I pressed it into these silicone muffin pans. They make the pesto a nice size for serving later on in the year. When they’re frozen through, pop them out and store them in a freezer bag until you’re ready to use them. Then just take one out and let it melt and mix into your really hot tomato soup- voila, love.

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You can also store it in the fridge for a long time. Put the pesto in a container and make the top of it flat. Pour a little olive oil over the top, so there’s a thin layer keeping the pesto from touching the air. It’s supposed to keep for several months in the fridge this way.

I’m just going to tell you with pesto that accessible, there is no way it ever lasts several months in our house. But it’s an idea.

Basil and Filbert Pesto Recipe from Muse of the Morning

Pesto. Yes. What is your favorite way to eat pesto? Share it in the comments!

Basil and Filbert Pesto Recipe from Muse of the Morning

This post was published on Muse of the Morning.com

Basil Filbert Pesto
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Ingredients
  1. 3 packed cups of basil leaves
  2. 1 cup shredded parmesan cheese
  3. 1 cup olive oil
  4. 3/4 cup filberts (or pine nuts)
  5. 9 cloves of garlic (I used 10-12 cloves, cuz you know, garlic....)
  6. pinch of salt and pepper
Instructions
  1. 1. Put all the ingredients except the oil and basil into the food processor.
  2. 2. Process until everything is finely ground.
  3. 3. Now add the basil and start processing in.
  4. 4. As the basil is mixing in, start pouring the oil in. Just pour in a small stream. This will help the pesto emulsify and stay all together. I’ve tried this multiple ways, and I really think this is the best. Just dumping the oil in makes the oil separate.
  5. 5. Mix until it’s all blended together and smooth
Notes
  1. To freeze, press into muffin cups or ice cube trays. When fully frozen, pop out and store in a ziplock bag in the freezer.
  2. To store in the refrigerator, smooth the top of the pesto and cover with a thin layer of olive oil.
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