Basil Pesto


The basil in my itty bitty little garden is about the only thing out there thats really impressing me these days.  It’s beautiful, fragrant, so plentiful and it just keeps replenishing itself and I can’t keep up!  Pesto is an awesome way to utilize all of the delicious basil this time of year and this recipe is just top notch….and so ridiculously simple.  It’s perfect for just about anything, one of those things I absolutely love to have on hand in the fridge.  Toss a large spoonful in with fresh tomatoes and cooked pasta, put it on sandwiches of any sort, use as the perfect “sauce” for pizza or just eat it as a dip with crackers, veggies, and proteins like fish or chicken; it makes for such quick, bright, flavorful meals.  A nourishing tool to take any meal from ok to superb.



Basil Pesto

Note:  I prefer my pesto on the smooth end vs the chunky end…if you like the texture to be a little more chunky puree it very briefly just until the olive oil is incorporated.


2 Cups Lightly Packed Fresh Basil Leaves

3 Garlic Cloves

1 Cup Pine Nuts

1 Cup Fresh Shredded Parmesan

1/4 Cup Fresh Lemon Juice

3/4 Teaspoon Salt

1/8 Teaspoon Black Pepper

3/4 Cup Olive Oil


Add basil, garlic, pine nuts, parmesan, lemon juice, salt and pepper to a food processor and process for 30 seconds or until garlic and pine nuts are finely ground.  With the motor running, stream in olive oil and process for 1-2 minutes or until oil is completely incorporated and the pesto sauce is at your desired texture.  Makes 2 Cups

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