Pesto
Recipe
Pesto
Pesto is one of the easiest and most versatile recipes that can come from your spring/summer garden! The star ingredient is basil - that aromatic herb that grows so well next to our tomatoes or even in pots. While pesto is traditional made with sweet basil, there are many varieties of this herb that you could experiment with such as Thai basil or purple basil. And of course, you can scale up the recipe if you have an over abundance of basil. Pesto will keep for a few weeks in the fridge and last for months and months in the freezer!
Instructions
- Pick and wash your fresh basil. Place basil, stems too, in your blender or food processor. 2 cups of basil will yield about ½ a cup of pesto. Add garlic and cheese (and pine nuts if desired).
- With the processor on, drizzle in the olive oil. Let ingredients blend together fully (about 1 minute).
- Salt and pepper to taste. If your pesto ends up tasting a little bitter, add some fresh lemon juice.
Ingredients
- 2 cups of sweet basil
- 2 cloves of garlic
- ¼ cup extra virgin olive oil
- ¼ cup parmesan cheese
- Salt & pepper to taste
- ¼ lemon, juiced (optional)
- Pine nuts (optional)
Other Tools Needed
- Blender or food processor
