Basil is the king of my herb garden. It is majestic, requires little care and grows strong and sturdy, every year. I am in love with my basil plants. This year I have enough to make lots of batches of this very delicious pesto. This particular recipe comes from my cute neighbor Jenna who showed a bunch of us how she whips this together in her Vitamix and then freezes it for long keeping. What a brilliant idea. I didn’t think to freeze this most finger-licking good stuff for later. I’d rather eat it right this minute, but in a few months when the price of basil is not economical, I’m sitting pretty with my Fresh Basil Pesto.
When I make this I feel like I’ve just stepped into an Italian garden full of fresh herbs and olive trees. Everything in this pesto is so good for you: fresh basil, olive oil, Parmesan cheese, garlic, fresh parsley, fresh oregano, fresh lemon juice, pine nuts (or almonds if you prefer) and a little salt. No wonder Italians have such good health.
I love this pesto spread over a Homemade Whole Wheat Pizza Crust and baked with artichoke hearts, red bell peppers, chopped chicken and olives. Yum! The pesto is awesome over pasta or Zucchini Noodles served with chopped fresh tomatoes, steamed broccoli, chopped bacon and more shaved Parmesan cheese. Yummier! Heck, just dip your favorite bread or cracker in it and you’ll be drifting off to an Italian villa in your best dream. I know you’ll find lots of ways to use this pesto. Be inventive, be creative, just be sure to enjoy this pesto. I know you will!
One Year Ago: Roasted Corn Salad
- Fresh Basil Pesto
- 2 cups packed fresh basil leaves
- 1 cup olive oil
- 3/4 cup shredded or shaved Parmesan cheese
- 1/4 cup toasted pine nuts (or can use toasted sliced almonds)
- 3 cloves garlic, crushed
- 1 Tbsp fresh oregano leaves
- 1 Tbsp fresh parsley leaves
- 3/4 tsp sea salt
- Juice of one lemon
- Combine all ingredients in container of an electric blender or food processor. Cover and process until smooth. Place in pint size jars or freezer-safe container. Can freeze for up to six months.
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