There are certain foods that just say “Summer” to me: ice cream, corn on the cob, watermelon, and pesto (to name a few). So despite not having a plan for what to do with some pesto, I knew I wanted to make some before summer comes to an end. So far I’ve added it to scrambled eggs and quiche and a sandwich. If I can’t think of anything else, I can freeze it and use it later in the year when I need a reminder of what summer tastes like.
Makes about 1 cup
- 3 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/3 cup parmesan
- 1/4-1/3 cup extra virgin olive oil
- 1/2 tsp salt
Combine all ingredients in the bowl of a food processor and pulse until smooth. Taste and adjust seasoning as needed.
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