Basil Pesto: A Homestead Tradition, From Garden to Table
There’s something truly special about this time of year on our homestead. The crisp air of autumn sets in, and while the season is changing, the garden is still full of life. One of the plants that has been especially generous this year is our basil. The lush basil plants have given us so much harvest, not just for our favorite pesto, but for other uses too—dried basil for herbal teas and for making medicinal skin salves. These plants have been hard at work all season, and their offerings remind us how deeply connected we are to the land.
Making basil pesto has become a cherished tradition in our family. Every time we harvest the basil, it feels like we’re bringing a little piece of the garden’s abundance into our kitchen. This year, my son and I spent a lovely afternoon picking the basil together. We carefully selected the leaves, knowing that these would be turned into something delicious. But it wasn’t just about making pesto—we’ve also been drying basil and other herbs for our medicinal herbal teas, which have been a comforting treat on cool evenings, and for making nourishing skin salves that help protect our skin in these chilly autumn months.
Our family absolutely loves basil pesto, and it’s become a staple in our meals. Whether it’s tossed with pasta, spread on fresh bread, drizzled over roasted veggies, or used as a dip for crackers, it’s always a hit. But what I love most about this recipe is that it’s not just a delicious addition to our meals—it’s a reminder of the sustainable way we live on our homestead. We grow the basil, we source the garlic from a local farm, and we use the best quality Parmesan. Every time we make pesto, we know exactly where the ingredients are coming from, and it’s always so rewarding to enjoy food that we’ve either grown, foraged, or sourced sustainably.
After we made the pesto that day, we had an incredible meal that felt like the perfect celebration of our homestead’s bounty. My husband had brought home a wild-caught venison backstrap the week before, and we decided to marinate it in the freshly made basil pesto. The pesto did wonders for the venison—infusing it with rich, vibrant flavors. We cooked it to medium-rare—just enough to keep it juicy and tender—and paired it with a pomegranate salad made from the very first fruit harvested from our pomegranate tree. That was such a proud moment for us—seeing the fruits of our labor literally come to life on the plate. The venison was rounded out with crispy, oregano-salt-seasoned potatoes that added a perfect crunch. It was, without a doubt, a meal to remember.
Here's the Pesto Recipe You’ll Want to Keep Handy
Making basil pesto is incredibly easy, and once you have the ingredients ready, it comes together in no time. This recipe is simple, fresh, and so flavorful—definitely one you’ll want to keep in your back pocket. And the best part is, it’s flexible. You can add or adjust ingredients to make it your own!
Ingredients:
8 cups of fresh basil leaves (unwashed)
6 cloves of garlic
1 tsp salt
1 tsp freshly ground black pepper
2 cups Parmesan cheese, grated
2 cups extra virgin olive oil
Directions:
Harvest the Basil: Start by picking 8 cups of fresh basil from your garden. We always leave the leaves unwashed so the oil can better capture all the oils from the basil. The smell is incredible—there’s nothing quite like freshly picked basil!
Blend It Together: Place the basil, garlic, salt, pepper, and Parmesan cheese in a food processor. Pulse a few times to chop everything up before adding the olive oil.
Add the Olive Oil: With the food processor running, slowly drizzle in the olive oil. Continue blending until everything is fully combined and the pesto is smooth and creamy.
Taste and Adjust: Don’t forget to taste your pesto! If you like it with a little more garlic, cheese, or salt, adjust it until it’s just right.
We always make extra pesto, and what we don’t use immediately gets frozen. It’s so satisfying to know that we’ll have this fresh, flavorful pesto ready to enjoy all season long. Freezing it in small portion bags is a great way to preserve it—perfect for when you’re craving a taste of summer in the middle of winter.
Preserving the Bounty: Freezing Pesto
Freezing pesto is the best way to preserve it for later. We portion it out into small bags and squeeze out as much air as possible to avoid freezer burn. I also like freezing the pesto in ice cube trays—just pop out a cube whenever you need a small amount for a recipe. It’s a great way to have pesto on hand for months to come. With everything that’s going on in our homestead, I love knowing that we can keep enjoying the flavors of summer even as the weather turns colder.
Creative Ways to Enjoy Pesto
Pesto isn’t just for pasta—it’s one of the most versatile things you can have in your kitchen. Here are some of our favorite ways to use it:
1. Pesto on Eggs: One of my personal favorite breakfasts is eggs on sourdough toast with a big spoonful of pesto. It’s so simple but full of flavor. Whether scrambled or poached, the warm eggs and pesto are a perfect pairing. The sourdough adds a little tang and crunch that balances everything out.
2. Pesto Pasta: This is a classic that never disappoints. Toss your favorite pasta with pesto for a meal that’s easy, satisfying, and full of flavor. For something extra, throw in some grilled chicken or roasted vegetables.
3. Pesto Pizza: Swap out traditional tomato sauce for pesto on your pizza. Add fresh mozzarella, sun-dried tomatoes, and a drizzle of balsamic glaze, and you’ll have a pizza that feels both fresh and indulgent.
4. Pesto Dip or Spread: Use pesto as a dip for fresh bread, crackers, or raw veggies. It’s also a great spread for sandwiches, wraps, or grilled meats. The flavors are bold and vibrant, and it’s a great way to elevate a simple snack.
5. Pesto Grilled Cheese: Take your grilled cheese to the next level by spreading some pesto inside. It adds a burst of flavor that makes the sandwich even more comforting and delicious. Pair it with a warm bowl of soup for the perfect autumn meal.
There are so many ways to use pesto, and each one is just as satisfying as the last. It’s truly one of the most versatile ingredients you can have in your kitchen.
A Homestead Meal to Remember
Looking back on that afternoon, I feel so grateful for the homestead we’ve built and the meals we get to share together. The venison, marinated in homemade pesto, was a true highlight—a perfect marriage of the wild and the homegrown. The pomegranate salad, the oregano-seasoned potatoes, and, of course, the pesto—everything came together in a way that felt nourishing and meaningful.
Living on a homestead isn’t just about growing food; it’s about living in harmony with the land and creating a lifestyle that reflects that connection. Whether we’re making pesto, drying herbs for teas and salves, or savoring a meal made with our own hands, every moment feels like a gift. And the best part? We get to share it all with our loved ones. So, go ahead and grab some basil—whether from your own garden or a local market—and try making this pesto. It’s easy, fresh, and perfect for autumn meals. I promise, you won’t regret it.
