This quick, fresh basil pesto makes use of your summer garden abundance and freezes beautifully! It’s a simple basil pesto but it tastes delicious on pasta, potatoes, grilled vegetables, pizza, chicken, fish… AND it takes less than 10 minutes to make. Have an abundance of basil from the garden? Make a double batch and freeze half in a jelly jar- I stockpile this for a taste of summer on a cold winter night.
Make use of your summer basil bounty and dress up your dinner!
Ingredients
- 2 cups basil leaves
- 2 cloves garlic, peeled
- 1/2 teaspoon Kosher salt
- 3 Tablespoons pine nuts
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Parmesan Reggiano (optional)
- Pick the leaves from the stems of the basil and wash them in salad spinner. Spin dry.
- Place garlic, pine nuts, and salt in food processor. Pulse to blend.
- Add 1/2 the basil leaves and pulse until combined.
- Add olive oil and pulse until smooth.
- Scrape down the sides with a spatula and add remaining basil leaves.
- Pulse until smooth. For smoother pesto, add more olive oil.
- Stir in the Parmesan (if desired). If freezing pesto, omit the Parmesan and add it when serving the pesto.
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