Easy 5-Minute Blender Basil Pesto
Do you love basil, like to add fresh basil flavor to dishes year around or want to save money when making your own pesto? If yes, this Easy 5-minute Blender Basil Pesto is for you!
Basil mania again at our house! I get so excited each year when I see my Italian basil do so well in my herb garden. It’s my favorite and most used herb I grow and that’s saying a lot considering I have a large variety of herbs this year (3 kinds of basil, peppermint, sage, oregano, cilantro, chives, rosemary and dill weed). If you like basil you are going to love this Easy 5-minute Basil Pesto recipe. Did I mention, it’s a lot cheaper than most pesto recipes. I’ll tell you my money-saving secrets below.
I like to make a large batch of this pesto and freeze it. That way I can enjoy that fresh basil flavor year around, even when snow is blanketing my herb garden.
This recipe is so easy. Here’s what you’ll need. The full printable recipe can be found here.
Unfortunately, when cold weather sets in (like it has this past week here in Northern Utah) basil doesn’t last long. This basil pesto is my little trick to preserving it so I can enjoy that fresh basil flavor year around. Here’s how I make it using my BlendTec blender (which I absolutely love!).
I start by stripping the basil leaves off their stems. I carefully wash and dab dry the leaves. Next, I put them in my BlendTec along with cashews, Parmesan cheese, lemon juice, garlic, salt, and pepper. Here’s my secret (actually two) to lessen the cost of making homemade pesto. One, I use cashew nuts to add the delicious creaminess rather than pine nuts. Here in Utah pine nuts can run upward of $20 a pound were cashews are about $7 dollars a pound. Two, grow your own basil. To make this recipe you would need to buy a couple large packs of basil from the store which costs about as much as what you can buy a plant for at the beginning of the summer.
Here’s my secret (actually two) to lessen the cost of making homemade pesto. One, I use cashew nuts to add the delicious creaminess rather than pine nuts. Here in Utah pine nuts can run upward of $20 a pound were cashews are about $7 dollars a pound. Two, grow your own basil. To make this recipe you would need to buy a couple large packs of basil from the store which costs about as much as what you can buy a plant for at the beginning of the summer.
Once all the ingredients are in the blender, except the oil, it’s blending time! I set my blender to puree and slowly drizzle in the oil. I add oil until the ingredients are well blended and I have a nice “swirl in the center.
That’s it! Basil pesto in 5-MINUTES! Don’t you just love the vibrant green? AND it smells a-mazing!
From here it’s ready to use. If you’d rather save it for later you can store it in the fridge for up to a week or freeze it for up to 4 months. Just make sure you store it in an airtight container. I like to freeze it in ice cube trays or 4oz glass jars. That makes it easy to add to a dish when I’m in a pinch for some fresh basil flavor.
Frozen pesto cubes are a big time saver at our house and they still bring that great fresh basil flavor along with that vibrant green color.
How do you like to use pesto? What’s your favorite pesto dish?
If you like this recipe, you may also like these Baked Basil Pesto Chicken Bites:
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