One of my favorite things about summer is growing fresh herbs right outside my door to be cut and picked as I need them for everyday meals. I tend to keep it simple with the basics of parsley, sage, rosemary, thyme, oregano, chives and of course basil!
I add fresh herbs to nearly every dish, whether for breakfast, lunch or dinner – it’s a great way to add flavor and dimension to even the simplest of recipes. While I prefer fresh herbs all year round, living in Northeast Ohio limits the season from May to late October/November, so I make sure to utilize every last leaf, while the pickin’ is good. Once we get a heavy frost or snow, we’ll bring the herb pots into our make-shift greenhouse in the basement to extend the lifespan just awhile longer. In the meantime, while summer is in full swing, I’ll harvest several batches of basil to make Fresh Basil Pesto to use in numerous recipes including flatbread pizza, bruschetta and a variety of pasta dishes!
Ingredients
- 3 C fresh basil leaves
- 1/3 C pine nuts
- 1/2 C grated or shaved parmesan
- 2 large garlic cloves (peeled)
- 1/2 - 3/4 C extra virgin olive oil
- 1 Tsp sea salt (to taste)
Instructions
- layer basil leaves, pine nuts, parmesan and garlic cloves in food processor
- pour in half the olive oil
- secure lid on processor and gently pulse until mixture comes together
- slowly pour in remaining olive oil while processor is set to puree
- add sea salt to taste
Notes
Now you are ready to use your pesto for your favorite recipes, including pasta, flatbread, sandwiches, and so much more!
Pesto can be used right away or can be stored in a jar in the fridge for up to a week, or in the freezer for several months
Love this! Thanks, Cammy!
Enjoy!