Basil Pesto
The tail end of the gardening season always leaves me with lots of basil that has grown much bigger than I could ever use in another caprese salad. We have been eating caprese salads for every. single. lunch. the past two months and while I love garden tomatoes, it may be too much of a good thing at this point :)
I'm craving some carb-forward goodness after all those salads. Pesto sounded wonderful to me, and hey, I'm still using garden produce, technically.
My favorite recipe uses lots of fresh basil, good quality extra virgin olive oil, toasted pine nuts, fresh shaved parmesan, a squeeze of fresh lemon juice. All you need after that is some salt and pepper for seasoning. I have never really managed the trick on keeping the "bright green" color for long-term pesto storage. if you have tips, feel free to share with everyone. I will say....even a dark green pesto tastes wonderful, so don't be discouraged if that happens.
Read below tips on freezing for later use.
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Basil Pesto
Recipe details
- 1 cup
- Prep time: 5 Minutes Cook time: 10 Minutes Total time: 15 min
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