Skip to content

summer’s first pesto

The basil is now in full swing, unbelievably so, considering our rainy days and overcast skies.  I am grateful, regardless.  When basil gets to this point, it is time to make pesto!  This recipe is straight-forward, simple, yet delicious.  Dollop this pesto on your morning eggs, spread it on your panini,  or dip your roasted chicken into it for a blast of summer deliciousness.



Basil Pesto – four servings

25 fresh basil leaves

1/2 cup extra virgin olive oil

1/3 cup pine nuts

1/2 of one large garlic clove, peeled

1 cup parmesan cheese, freshly grated

1/3 cup pecorino romano cheese, freshly grated

salt, kosher/sea to taste

Place the basil leaves into a blender (or food processor) along with the olive oil,  garlic, and pine nuts. Add a good pinch of the salt. Pulse until creamy, using a spatula to scrape down the sides as needed. Add the cheeses and continue pulsing until creamy and smooth.  If the pesto seems too thick, add more olive oil until you reach your desired consistency.

Keep covered in the refrigerator, or pour into ice-cube trays, freeze and put into freezer bags for use year-round.

Post a Comment

Your email is never published nor shared. Required fields are marked *

Skip to toolbar