How to make pesto sauce from scratch.  fresh basil, garlic, olive oil, parmesan, pine nuts, etc.

Do you want to know how to make pesto from scratch? It is the bomb! It is my favorite Italian sauce. The most important ingredient is fresh basil. Next, comes the parmesan, minced garlic, olive oil, pine nuts, salt, and black pepper. Then blend it however you prefer. Afterward, you have an incredible pesto sauce that is ready to use for pasta, salads, sandwiches and whatever else you create using the sauce. I put it in the freezer. It has a freezer life of about 10-11 months. When you need the sauce, just pull it out and thaw. This is why I grow so much basil. So I can have pesto sauce all year long.

Pesto Sauce recipe

4 cups of washed basil leaves
1 cup of extra virgin olive oil
1 cup of parmesan (grated or shredded)
2/3 cup of roasted pine nuts
3 tablespoons of minced garlic
1/2 teaspoon of sea salt
1/2 teaspoon of black pepper

[Music] hey you guys it’s James from Binet besties and man it is hot here in Mississippi right now so much so that we got us a sail cloth and put it up this weekend just to combat some of this heat with a little bit more shade uh but anyway uh hope you guys are doing well today um today I’m going to be making a video about making pesto um it’s one of my favorite things to eat and I’ve been growing a lot of Basil so I’m going to show you how I make pesto from start to finish um come on over here and check these plants out we’ll go ahead and start harvesting so as you as you can see I’ve been hiking away at this one I’m going to go ahead and get some from it and finish it off I like to get the bigger the the top leaves um are the highest quality and uh so I usually just trim the tops like this and come up with a big bowl of Basil okay maybe get a few off of this one too but this should be about the right amount for my recipe and if not I’ll just dry it out and use it as seasoning at a later date but uh y’all come into my kitchen okay the first thing you want to do with your basil is you want to wash it to get all the dirt or whatever’s accumulated on the basil leaves uh you want to wash that off first off so here we go I just put the bowl in here like this turn on the cold water just turn it and that should be good so the next thing you want to do after you get your leaves nice and clean is you’re going to separate them from the stalk and pile them up on a good cutting board or something like that see I’ll go through I’ll grab the stocks and then pinch the leaves off one by one trying trying to get as little bit of the stem on there as possible and any leaves that don’t look that great just leave them out put them to the side but uh yeah just get get in there and get your leaves done moving forward once you have about a cup of leaves done you’re going to measure it out with a dry container cup and you’re going to pack them in there pretty good but as you can see I got a couple of leaves and I’m going put it in this bowl so now after you have four cups of Basel leaves in your mixing bowl you’re going to add a cup of olive oil Next Step you are going to add a cup of Parmesan cheese ground or fresh doesn’t really matter I’d like to use the fresh but I’m not rich like that right now so Next Step we’re going to add 2/3 a cup of roasted pine nuts I usually uh buy pine nuts from Walmart and then I roast them in my oven for about 17 minutes at 350° next upep you going to add three tablespoons of minced garlic you can use fresh garlic if you want it would make it that much better but I just use minced garlic next upep I use about five or six seconds of salt about like that maybe about three or 4 seconds next step I put about a half a teaspoon of H black pepper the next step is the fun fun part uh a lot of people like to use food processors um I have one but I find that I can’t Crush my uh pine nuts up into small enough pieces without an emulsifier even after I run it through the food uh processor I have to use an emulsifier afterwards to uh finally chop the pine nuts but I just go straight for it with the emulsifier from start to finish now so here we go [Music] [Music] action yeah I don’t mind this process at all um you know you get right into the food this way it takes a little bit longer but it reminds me of being a kid and like making some mud pies or [Music] something and it’s starting to come [Music] together yeah you just want to be thorough and mix as much of it up as you can and just kind of hop from spot to spot and it’ll eventually get all crushed up [Music] yeah Stir It Up a little get some of that stuff off the bottom up to the [Music] top now that I’m done emulsifying it should look like this just beautiful there just a good looking pesto and the last step is to put it in storage container so here we go I use a spatula so I can get every last bit of this goodness out of this bowl y got to get it all [Music] well I hope you guys enjoyed today’s video on making pesto um I’m going to make sure to put the pesto recipe in the description um if you have any questions or comments feel free and uh remember to follow down below and please like And subscribe so I can bring more of these videos to you I hope you guys have an excellent day and peace