Harvesting Basil
Did you know that you are supposed to harvest your basil regularly? If you are one of those that just goes out and takes a snip every now and then, you are doing it all wrong.
First of all you should be Propagating Your Basil and on top of that regularly harvesting it actually makes it grow more and stronger! I harvest my basil typically at the end of June, July, August and September. Then the question is what to do with all that basil. Easy peasy. Homemade Basil Pesto.
Vegan, Whole30, Paleo, Keto Pesto
I am neither vegan, Whole30, Paleo, or Keto, but I know a lot of you are. That's the beauty of making your own pesto is that you can easily make it vegan, whole30 and paleo by not adding the cheese before serving! You can add some nutritional yeast if you'd like, but you really don't even have to! For you Keto people, basil pesto is already keto friendly, no substitutions needed.
Making Homemade Basil Pesto and Freezing It!
Making Homemade Basil Pesto is so Easy!
- Place basil, garlic cloves, salt and pine nuts and half the oil in your favorite food processor.
- Process, scraping down the sides if necessary.
- Gradually pour in the olive oil.
- If freezing, spoon into freezer safe jars either plastic or glass (I prefer glass), leaving a half inch head space. Pour a little bit of olive oil over the top.
Homemade Basil Pesto
Ingredients
- 2 cups basil loosely packed
- 1 clove garlic crushed
- 2 tablespoons pine nuts toasted
- ¼ teaspoon salt
- ½ cup extra virgin olive oil
- ½ cup Parmesan cheese finely grated
Instructions
- Combine basil, garlic, pine nuts, salt and half of the olive oil in a food processor.
- Process for about 20 pulses.
- Gradually pour the rest of the oil through the feed tube with the processor running.
- Process until desired consistency.
- Store in refrigerator or freezer, stirring in the cheese (if using) right before serving.
Nutrition
Originally published 06/2009 updated on 07/2018.
Dori says
Sounds delicious. I love pesto (or basil leaves) on a burger or sandwich! Wondering if this can be made with walnuts instead of pine nuts? If so, would the measurement be the same? Thanks in advance!
Pam Greer says
Yes, you can sub whatever nut you like. I keep the measurements the same!
Heidy says
I love pesto! Your recipe looks wonderful. I have a ton of basil growing too...so this is a great recipe for me.
Pam Greer says
Good, I hope you get to make it!
Jacqueline Meldrum says
Basil is my favourite herb and I always have a pot on the windowsill. I love pesto and eat a ton of it, although sometimes it is shop bought. Homemade is better of course and yours is the classic and just gorgeous. I quite like it with cashew nuts too.
Shared!
Pam Greer says
Oh, I bet it's good with cashew nuts!
Jessica Formicola says
I love pesto! So glad I found a recipe to make my own!
Pam Greer says
It's so easy!
Beth says
I have tons of basil in a huge pot in my garden! It is my favorite! I like the idea of adding the nutritional yeast to make it vegan!
Pam Greer says
I'm going to definitely try that!
Traci says
Haha, I wish I was the type to collect my basil regularly, buuuut it never works out that way. Oh well, all the more reason to make large batches of pesto 🙂 Love it that you use pine nuts...so rich and delish! Just pinned!
Pam Greer says
Thanks for pinning!
Peter M says
Ahhh, basil makes the king of pestos...never tire of making (or eating the stuff).
Cheryl says
So glad to learn that, looks awesome!
Paula says
My basil in the garden is just begging to be picked. Hmmm ... guess what I'll be making? Wish I had your cute jars! 🙂
therealchiffonade says
Reminds me of my late mother, Aida. We were VERY poor when living in Brooklyn (after my father abandoned us). But mother always managed to make up a batch of basil pesto for us.
Pam says
Kim - they are quilted canning jars.
Shari - it makes a big difference to harvest regularly.
Casey - by harvesting, it actually means to cut the plant all the way back to just the bottom 2 to 4 leaves. My pesto wasn't bitter, I definitely prefer homemade to storebought.
Once - thank you!
Anh - it's the perfect way to preserve basil for the winter.
Ungourmet - thank you!
Joanne - sounds like you are going to have a busy weekend.
Marjie - thanks.
Grace - oh, there is some cilantro pesto in my future too.
Lydia - I can't believe how much they grown since I cut them back!
Sweet - they are just quilted canning jars, I think they are called jelly jars.
Sweet Kitchen says
Thanks for the timely reminder to prune my basil - I noticed just yesterday that a couple of stalks were starting to flower. Love the jars - where did you find them?
Lydia (The Perfect Pantry) says
Thanks for reminding me to cut down my basil, even though it's off to a very slow start thanks to all of the rain we've been having in the Northeast. I know the plants will be more robust if I harvest more frequently.
Joanne says
I need to tell this to my parents. We need to harvest ASAP. That will be my project on my visit this weekend.
Anh says
I love the idea of freezing extra basil pesto when basil leaves are in abundant. 🙂 Yay for you for doing it this year!
Grace says
the only thing better than this is cilantro pesto. you've done some excellent harvesting. 🙂
Casey says
Yum, I love pesto of all kinds! Thanks for the "harvest basil regularly" tip. I took a few leaves the other day, but didn't know I should be harvesting regularly (from the tops of the plants, I assume).
Also - how do you keep your pesto from tasting bitter? Maybe I had that issue when using store basil... but yuck.
Marjie says
it certainly is pretty, and your jars are so cute!
Shari@Whisk: a food blog says
Great photos! I've taken note of your tips about Basil harvesting and will try this recipe too! Thanks for sharing. Your pesto looks amazing.
the ungourmet says
I have been wanting to make pesto! I have so much basil right now!
Gorgeous Photos!!
once in a blue moon... says
love your pics, always a treat here~
Kim says
The pesto looks beautiful in those jars? I've never seen that type of jar. Where did you get them? Good for you on remembering to harvest your basil. You must have had quite a bit to make so much pesto!!