Guest Chef: Pesto Pesto Everywhere

Guest Chef: Pesto Pesto Everywhere By Carlo Gambone

Carlo and Katie

Posted by Katie and Carlo Gambone

It’s harvest time! Our small city garden amassed a serious amount of basil this year.  I credit this to the fantastic garden boxes that Carlo built last year, which give our plants the opportunity to spread out and develop a deeper route system.  Whatever the reason, our basil was seriously outstanding this year.  Here are a few pictures to prove it. To give you some perspective, many of the leaves were as big as my hand.  That makes it about as big as Matteo’s head!  Crazy.

pesto_2888

pesto_2259

So, what to do with all of that beautiful, fragrant basil?  Make pesto of course!  Pesto is not only delicious, but it is also healthy – full of good fats and nutrients.  You can make a large batch and freeze it.  And it tastes good on so many things – pasta, fish, chicken, tomatoes, mozzarella cheese – you name it!

Pesto is a Carlo specialty so I’ve asked him to let me photograph his process and to share his recipe with Button Jar readers.  Here he is, after picking most of our basil. Yes – we still have some left!  Hard to believe, I know!!

pesto_2860

Before we get to the recipe, Carlo did want  me to let you know that he doesn’t follow a recipe – he just “eyeballs it”.  So you may need to adjust this a bit to your liking.  Our batch was huge this year – we ended up with four containers of pesto.  The recipe below is for a single batch that will serve about 4 people.  There is a printable recipe card at the end of this post if you would like to try this yourself. Okay, here we go.

Ingredients

About 2 cups Basil Leaves
1 – 2 cloves of garlic
Olive Oil (Add to liking, but about 1/2 cup or more)
Pine Nuts (1/4 cup)
Walnuts  (Optional)
Parmesan Cheese (To taste, but about a 1/2 cup or more)
Salt (To taste)
Pepper (To taste)

Get Cookin’

Pick the basil at it’s peak.  Remove any flowers. Cut the basil leaves off of the stem and place in a bowl.   Clean the leaves by letting them soak in water and then dry them using a salad spinner.

pesto_2862 pesto_2861

While the basil is drying, place the pine nuts and walnuts in a small pan and heat over medium heat until toasted, about 3 -5 minutes.  Make sure to keep a close eye on the pine nuts and walnuts while they are toasting and turn them over frequently, as they can burn easily.  Once toasted, let cool for a few minutes and then place in the food processor.  Roughly chop the garlic with a knife and place it in the food processor as well.  Pulse the pine nuts and garlic together until they are combined in smaller chunks.

pesto_2889 pesto_2890

Add the cleaned and dried basil leaves to the food processor in batches, pulsing until the basil leaves, pine nuts and garlic form a small leafy consistency like in the picture below.

pesto_2869 pesto_2892

Begin to add oil until a smoother consistency begins to form. Add Parmesan cheese, salt and pepper to taste.  Continue to pulse the ingredients together in the food processor, adding more olive oil as necessary until you reach your desired consistency.

pesto_2886

Place the pesto in a bowl and add a drizzle of olive oil on top.  You can use the pesto immediately, place it in a covered dish in the refrigerator for up to five days or in the freezer.

pesto_2880

Subscribe to Button Jar’s Email List

You can make sure you get all of Button Jar’s posts by subscribing to our email list by clicking here, or by following us on Facebook, Pinterest and Instagram.  Also, sharing is caring!  If you like this post, please share it on your social media networks. Thanks!

Pesto Pesto Everywhere

  • Servings: Several
  • Difficulty: Easy
  • Print

Ingredients

About 2 cups Basil Leaves
1 – 2 cloves of garlic
Olive Oil (Add to liking, but about 1/2 cup or more)
Pine Nuts (1/4 cup)
Walnuts  (Optional)
Parmesan Cheese (To taste, but about a 1/2 cup or more)
Salt (To taste)
Pepper (To taste)

Get Cookin’

Pick the basil at it’s peak.  Remove any flowers. Cut the basil leaves off of the stem and place in a bowl.   Clean the leaves by letting them soak in water and then dry them using a salad spinner.

While the basil is drying, place the pine nuts and walnuts in a small pan and heat over medium heat until toasted, about 3 -5 minutes.  Make sure to keep a close eye on the pine nuts and walnuts while they are toasting and turn them over frequently, as they can burn easily.  Once toasted, let cool for a few minutes and then place in the food processor.  Roughly chop the garlic with a knife and place it in the food processor as well.  Pulse the pine nuts and garlic together until they are combined in smaller chunks.

Add the cleaned and dried basil leaves to the food processor in batches, pulsing until the basil leaves, pine nuts and garlic form a small leafy consistency like in the picture below.

Begin to add oil until a smoother consistency begins to form. Add Parmesan cheese, salt and pepper to taste.  Continue to pulse the ingredients together in the food processor, adding more olive oil as necessary until you reach your desired consistency.

Place the pesto in a bowl and add a drizzle of olive oil on top.  You can use the pesto immediately, place it in a covered dish in the refrigerator for up to five days or in the freezer.

Enjoy!

This post was shared on Link Party Palooza on I Heart Naptime, on the Creative Collection Link Party on Craft-o-Maniac, on Making Merry Monday on My Pinventures, on That DIY Party on DIY Showoff, on Inspiration Monday on I Should Be Mopping The Floor, on the Over the Moon Link Party on Sandy’s POV, on Dishing It and Digging It Link Party on Life with Linda,  on the Happiness is Homemade Link Party on Love My Messy Messy Mess, and on the Wake Up Wednesday link party on The Organized Dream.

WUW SCA CBC 250x350

.link-party-palooza-button CC-Logo-16-9001-2 Dishing It & Digging It Link Party (med) That-DIY-Party-link-party-button Merry-Monday-Link-Party-300x300 inspiration-monday-new Over-the-Moon-Link-Party-200 Happiness-is-Homemade-Hosts-2016

pesto_pin

7 thoughts on “Guest Chef: Pesto Pesto Everywhere By Carlo Gambone

  1. Sarah Gallup says:

    I’ve had the pleasure with a capital P to have partaken of Carlo Gambone’s Pesto Sauce. Trust me, it is delicious! The best I’ve ever had. I tried to make it and I overdid the pine nuts the first time, so it is important to be careful in the toasting process and the pine nuts are really important to the end result. This is a great recipe!

  2. diy180 says:

    Wow, I have never seen so much basil. That is amazing and looks so yummy. Thank you for sharing at Dishing it and Digging it link party. We love having you.

    • Katie Gambone (Button-jar.com) says:

      It was a lot! And much of it has grown back in so I think we’ll be sharing some with our neighbors. Thanks for hosting the Dishing and Digging It link party. It’s so nice connecting with other bloggers!

Leave a Reply