Summertime doesn’t have to end just because the kids are going back to school or you feel those temperatures drop just a bit. Reminisce the peak of summer with this fresh, flavorful and easy pesto recipe.
I made this batch while I was visiting my family in northwest Indiana earlier this summer. My mom had little planters of fresh herbs growing right outside her front door, which made gathering the basil very easy. The cheese came from a small dairy farm in northern Wisconsin near where my mom’s sisters live. We visited our family up there and took the pesto along with us, so everyone could enjoy. I had to make a second batch while I was there, it’s that good! Visiting family and friends and staying at their homes is always a good time, but if you show up and offer to cook using their local goods, you will always be welcomed back. It’s a great activity to do together and it gives the host a little break from trying to come up with meal ideas.
- 3 cups fresh basil
- 1 cup chopped parmesan cheese chunks
- 1 cup unsalted nut of your choice (pine, walnut or raw almonds)
- 1/2 – 3/4 cup extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper if desired
- Standard food processor or very high powered blender such as a Vitamix.
Place basil in a standard sized food processor and pulse a few times. Then add nuts and pulse a few more seconds. Then add cheese. Pulse cheese a few times and then turn to on position and stream in the olive oil. Keep processing until the pesto is nice and creamy. You might need to stop and scrape the bowl occasionally. Add more olive oil if necessary. Season with salt and pepper. Immediately store in an airtight container otherwise it will start to turn brown.
We use pesto on a variety of things such as homemade pizza, zucchini noodles, spread over salmon or use on sandwiches and bagels. The uses are endless!