Homemade Bacon Pesto, with fresh basil and crispy bacon, makes a great topping for chicken or pasta, spread for pizza, or use it as a dip for crusty bread.
Welcome to week 3 of Bacon Month hosted by Julie of Bread Booze Bacon. Each Wednesday in August we are sharing bacon-focused recipes, and you can find the links to all of the recipes shared this week below.
For 9,000 years I planted basil every year and then swore I wouldn’t plant it again the next year. It grows way too fast and if I can’t keep up on cutting it back it turns bitter and useless. So, this is the year I didn’t plant it. Then when I needed it to make Bacon Pesto, I had to by it. Not a good idea unless I’m going to use it all the next day. After throwing out wilted basil twice, I finally got a minute to make this recipe.
I thought Bacon Pesto sounded like a great idea, and it turns out that not only are crispy bits of bacon in freshly made pesto a great idea, but I also think I invented it! I couldn’t find a similar recipe online, anyway. I’ve got to say, I’m a bit thrilled that I thought of it. It is so good as a dipping oil for crusty bread, I’m sure it would be good as a topping for a pizza, or with chicken. Seriously, you guys, you have to try it! I used walnuts instead of pine nuts because I have a bunch on hand, traditional pine nuts will work just as well with these recipe.
Read on after the Bacon Pesto recipe to see all the other delicious bacon recipes shared today.
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- 6 slices bacon, cooked until crispy
- 2 packed cups fresh basil, washed and patted dry
- 1/2-3/4 cup extra-virgin olive oil
- 1/8 cup shelled walnuts or pine nuts
- 1/8 cup finely grated Parmigiano Reggiano cheese
- Place the basil, bacon (broken into pieces), nuts, and grated cheese in a blender or food processor.
- Starting with 1/2 cup extra virgin olive oil, add the oil, cover the blender or food processor and puree, scrapping down the sides as needed, until fully combined. Add more oil and blend again if a thinner consistency is desired.