Summer Pesto

  • 2qt fresh basil leaves, packed (app. 12oz)
  • 3 cloves fresh garlic, (app. 2-3t)
  • 1 cup shredded Parmesan cheese
  • 1/2 cup sliced almonds
  • 1 1/4 -1 1/2 cups extra virgin olive oil
  • kosher salt and cracked black pepper to taste
  • Combine all ingredients into a food processor or blender; this may need to be done in batches depending on the size of your food processor or blender
  • Puree until smooth or desired consistency
  • Remove and place in a container for the fridge or freezer
  • Fresh pesto is a favorite to sneak into all sorts of dishes from pasta salad, salsa, dips, sauces, sandwich spreads...anything!
  • We tend to use almonds the most, but try out different seeds and nuts. Traditionally the pine nut is used, but they all work pretty well.
  • The better the cheese...the better the pesto. Same with the olive oil.
  • Additions such as sun dried tomato, olives, and roasted garlic are fun...make it your own.
  • Pesto will turn brown when left exposed to the air, so it will be normal for the surface to discolor in your container. Pour a little extra oil on top after putting the pesto in; this will help.
  • Pesto will keep well in the fridge for a week or more, but also freezes well so we tend to freeze in small batches so we can pull out what we need when we need it.
  • Enjoy this seasonal treat, but freeze some away so you can reminisce this winter! 
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