Fresh Basil Pesto

It just isn’t summer without a batch or 2 or 3 of homemade basil pesto from the garden. I discovered this simple recipe when I was fourteen, and I’ve been rocking it hard ever since.

In a blender, combine the toasted nuts, sweet basil leaves, 4-6 cloves garlic, and 1/2 c. extra virgin olive; process until smooth. Add 1/2 cup grated Parmesan-Romano blend; process until smooth. Add remaining 1/2 c. extra virgin olive if pesto is too thick. Taste and add freshly ground pepper and kosher salt to taste. Process until smooth and use immediately, or store in the freezer and thaw when ready to use. Homemade basil pesto freezes beautifully up to 3 months.

1/4 c. toasted pine nuts (or walnuts)
2 c. firmly packed fresh sweet basil, thoroughly rinsed and patted dry
4-6 large garlic cloves
1/2-1 c. extra virgin olive oil
1/2 cup grated Parmesan-Romano blend
kosher salt and freshly ground pepper to taste