When your basil plants are producing more leaves than you can use, homemade pesto is one of the best ways to preserve that fresh garden flavor. It takes only a few minutes to make and freezes beautifully, so you can enjoy the taste of summer long after the growing season has ended.

Ingredients

  • 2 cups fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pine nuts or walnuts, lightly toasted
  • 3 garlic cloves
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Directions

  1. Add the basil, Parmesan, toasted nuts, and garlic to a food processor.
  2. Pulse until finely chopped, scraping down the sides as needed.
  3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and well combined.
  4. Season with salt and pepper to taste.
  5. Serve immediately over pasta, or refrigerate in an airtight container for up to one week.

Tips

  • Freeze pesto in ice cube trays for convenient single-serving portions.
  • Add a squeeze of lemon juice to brighten the flavor.
  • Delicious on grilled chicken, sandwiches, pizza, and roasted vegetables.

Fresh homemade pesto captures the flavor of your basil harvest and makes it easy to enjoy garden-fresh herbs all year long.