One of the things I love most about summertime is being able to have fresh herbs at my disposal. There’s something so satisfying about being able to step out my back door and pick exactly what I need.
I was sitting outside watching the Fruitaholic play and found myself staring at my basil plant. It was growing like crazy, and if I didn’t pick some soon, it would start to flower. I grabbed a large handful and did what anyone with an abundance of basil would do: I made pesto.
I’ve never made fresh pesto before. I’m a victim of buying the prepackaged kind from the refrigerated section of the grocery store. But I’ll never be doing that again, because making fresh pesto is SO EASY and tastes so much better.
For this occasion, I kept it simple and just dressed some pasta, but stay tuned throughout the summer for some great ways to use pesto, and maybe even some different pesto variations!
Fresh Basil Pesto – adapted from Spark Recipes
- 1/4 Cup Pine Nuts
- 3 Cloves Garlic
- 4 Cups Fresh Basil, loosely packed
- 1/4 Cup Parmesan Cheese
- 1 Tbsp. Lemon Juice
- 1/4 Cup Olive Oil
Toast the pine nuts in a dry pan, stirring frequently, until they begin to brown and become fragrant, about 3 minutes. Allow to cool slightly.
Add pine nuts and garlic to the food processor and pulse until minced. Add the basil, lemon juice and parmesan cheese and process until finely minced. With the processor running, slowly stream in the olive oil and process until well blended.
**Pesto freezes really well. Try freezing it in an ice cube tray to get individual portions!**