There is truly nothing better than fresh pesto (especially when it comes from your garden). Plus you can freeze it and enjoy it year-round. Check out our pesto recipe below for a fresh, delicious basil treat to be enjoyed fresh or frozen for later. To make this vegan, skip the parmesan (it is still delicious without the cheese).
What You Need to Make Pesto
Homemade pesto is another recipe that requires very few “kitchen tools”.
Grab these items in your kitchen before starting your pesto:
- Parmesan Cheese
- Pine Nuts
- Lemon Juice
- Salt & Pepper
- Basil Leaves
- Chopped Garlic
- Olive Oil
How to Make Delicious Pesto
Making homemade pesto is not only delicious, but it makes your kitchen smell fabulous all day and gives you an excuse to spend some time in the garden. When gathering basil from the garden, I typically cut branches that are dangling out, to prune up the plant and give it some shape in the process. Usually, 5-7 good-sized branches provide about 2 cups of “packed” basil leaves.
I like to rinse my basil leaves to remove any dirt, bug residue, etc. I actually found two caterpillars when going through my basil harvest this morning. After rinsing, I like to dry pat my leaves to remove excess moisture.
From here, it is extremely easy. I put my basil in a blender first and then load all of the remaining ingredients on top. Blend and vwala! Pesto!
Tonight, I am going to use this pesto to make a leftover grilled chicken, tomato, pesto pasta. Pesto can truly be used to add flavor to so many delicious meals: BLT, or really any sandwich, pizza, salad dressing, garlic bread, pasta recipes, you name it.Print
Quick Homemade Cashew Milk
- Prep Time: 10 min
- Total Time: 10 min
- 1 cup unsalted cashews
- 2 cups water
- Soak cashews in large bowl overnight. Make sure to cover the cashews with plenty of extra water.
- The next morning, drain cashews.
- Put pre-soaked cashews into the blender and add fresh water. Ratio is typically 1:2, 1 cup cashews, 2 cups water.
- Blend until smooth.
- Pour into nut milk bag over-top of a wide-mouth jar. Squeeze or “milk” the bag until all the liquid has strained through the mesh.
- If it is too hard to strain into a jar, you can also do squeeze the milk through the nut milk bag over a bowl and then pour it into jars afterwards.
- Enjoy within 1-2 weeks.
- Add to freezer-safe wide-mouth jars. Freeze and use within 1 year.
Homemade cashew milk will last about 1 – 2 weeks in the fridge. I love using it for baking and cooking recipes. Remember to shake up your jar before pouring!
To make your milk a little sweeter, add vanilla or dates during the blending phase.