This simple Basil Pesto recipe is so simple to make, and it perfect on pasta, potato wedges, or as a base for our delicious Summer Squash Galette.
GATHER:
-1 large box Basil
-5 cloves garlic
-1/4 cup Extra Virgin Olive Oil
-2 tsp sea salt
-1 tsp pepper
-1/4 cup parmesan cheese (can be omitted, or sub another hard salty cheese)
-1/4 cup pine nuts (or other high fat nut like walnuts)
METHOD:
- Remove the basil leaves from any stems, rinse and pat dry with a towel. Place in a food processor or blender.
- Add your peeled garlic cloves and a drizzle of olive oil. Pulse until the basil is chopped and the pesto begins forming a paste.
- Add the cheese and pine nuts along with more olive oil. Pulse in between each addition and drizzle in the remaining olive oil until you get the consistency you are looking for.
- Salt and Pepper to taste, and use any way you like!
PRO TIP: Making pesto is an extremely easy way to preserve basil for the winter! Just dollop the pesto into and ice cube tray and freeze. Once frozen, remove the cubes from the tray and place in a zip top bag. Anytime you need some pesto, just pop out as many cubes as you need and thaw!