Recipe : Basil Pesto

A Basil Pesto Recipe From Home Style Austin

A Family Favorite

Enjoy this delicious pesto recipe that’s great on pasta, ensalata caprese, bruschetta and just about anything your heart desires.

Foodie Tips:

  Never use a knife to cut your basil leaves; always hand tear basil to prevent it from browning.

  Don’t underestimate the power of basil; it thrives in the Texas sun and loves water. Our garden usually has 4-5 basil plants that keep our kitchen filled with its deliciously aromatic fragrance.

  Vitamin C is a preservative that will help retain the beautiful green color of this pesto. If you’re going to enjoy the pesto fresh without storing leftovers, you can omit this ingredient.

Ingredients: 

2 Cups  |  Firmly Packed Fresh Basil Leaves
⅓ Cup  |  Extra Virgin Olive Oil
3 Tablespoons  |  Pine Nuts, Toasted
½ Teaspoon  |  Garlic Cloves, Minced
To Taste  |  Gray Sea Salt
To Taste  |  Freshly Ground Black Pepper
Optional: Pinch  |  Powdered Ascorbic Acid (Vitamin C)
¼ Cup  |  Freshly Grated Parmesan Cheese

Directions: 

1. Bring a large pot of water to a boil. While it’s getting ready prepare an ice water bath in a large bowl.

2. Put the basil in a large sieve and plunge it into the boiling water. Immediately immerse all the basil and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the basil into the ice water bath and stir again so it cools as fast as possible. Drain well.

3. Squeeze the water out of the basil with your hands until very dry. Roughly chop the basil and put in a blender. Add the garlic, salt and pepper to taste, olive oil, pine nuts, and the Vitamin C, if using. Blend for at least 30 seconds. In this way the green of the basil will thoroughly color the oil. Add the cheese and pulse to combine.

The pesto will keep several days in a tightly sealed container in the refrigerator. Yields about ¾ cup, enough for 1 pound of pasta. Enjoy!

~ Joe Paul Reider

Home Style Austin Founder and Foodie
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!

Chicken Basil Orzo Soup Recipe

A Basil-Chicken Orzo Soup Recipe From Home Style AustinSoup’s On!

Any of my friends, family, or coworkers will tell you that I’m kind of a ridiculous fan of soup. I love it! I enjoy making soup at home where I can cozy-up with a warm bowl in the cold of winter. And even on brutally hot summer days when the rest of the world is dining on popsicles, I can be found in the kitchen making soup … and then I have a popsicle for dessert!

The first night I made this bowl of soup I realized I didn’t use nearly enough basil; it just tasted like a pretty classic chicken noodle soup. But the second day when I reheated it, I added in another handful of basil and it totally rocked; it was wonderfully herb-a-licious!

If you’re a fan of chicken soup, grab some fresh basil and give this Home Style Austin recipe a go!

Foodie Tip:

 We arm-wrestled over whether this should be called Chicken Basil Orzo Soup or Turkey Basil Orzo Soup. Either way, we all win!

Ingredients: 

1 Teaspoon  |  Olive Oil
1/2  |  Sweet Yellow Onion, Diced
2   Carrots, Peeled And Diced
2 Stalks  |  Celery, Diced
3 Cloves  |  Garlic, Minced
8 Cups  |  Good-Quality Chicken Stock
2 Cups  |  Cooked Chicken, Diced Into Bite-Sized Chunks
2   Bay Leaves
To Taste  |  Sea Salt And Fresh Cracked Black Pepper
5-6  |  Fresh Basil Leaves, Chopped
1 Cup  |  Dried Orzo Pasta

Directions: 

1. Heat olive oil in a Dutch oven or large cooking pot over medium-high heat. Once the oil is heated, add onion and stir for 1-2 minutes. Then add carrots, celery and garlic then stir for 60 seconds. Stir in chicken stock, diced chicken, and bay leaves, then season with salt and pepper. Let simmer for an hour (or 30 minutes if you’re rushed).

2. Raise heat to medium-high and bring the soup back to a boil. Then add basil and dried orzo pasta and cook per instructions until the pasta is al dente. Taste and re-season with additional salt and pepper (or more basil) if needed. Serve warm.

Yields: 3-4 Servings

Love this recipe? We want to hear from you!

Austin Realtor Joe Paul Reider




~ Joe Paul Reider

Home Style Austin Founder
Austin Realtor®
Keller Williams Realty, Inc.

 Love Food? In a click and a scroll you can visit more of my favorite recipes!