A delicious bite of Summer this Fresh Basil Pesto Recipe is easy to make.
One of my favorite parts of Summer is all the time we spend outside. I love sitting out in the sun It just makes me smile. Another great aspect of Summer is all of the fresh herbs and produce we grow right in out backyard. This Fresh Basil Pesto Recipe came from an over abundance of basil in our container garden. Not only did we make this recipe we also made a ton of caprese salads, margherita pizzas and pesto pasta.
Hey, if you want you can start a garden too. It doesn’t have to be huge. You can start right in your window, balcony or a raised garden bed. Whatever you decide. Herbs are a great way to start. Even if you’ve never gardened before.
I should also mention that though this is a pretty classic recipe it’s not. We don’t typically have pine nuts in our house but we love homemade pesto. So we played around with several different types of nuts. We liked walnuts the best.
Fresh Basil Pesto Recipe
Makes 1 1/2 cups
- 1/3 cup chopped walnuts (pine nuts)
- 4 garlic cloves, minced
- 2 cups fresh basil leaves, packed (or half basil and half baby spinach)
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup olive oil
- 1/2 cup freshly grated Parmesan-Reggiano cheese
Tools: food processor
Place walnuts, garlic in the bowl of a food processor.
Blend until coarsely chopped (about 10 seconds).
Add basil leaves, salt, and pepper and process until mixture resembles a paste, about 1 minute.
Slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended.
Add the Parmesan and process about a minute more.
Make sure you store your pesto in an air tight glass container. This will help the pesto stay greener. What are you going to use this fresh basil pesto recipe on?