As much as I use basil during the summer months (in almost every single recipe I make) there was just way to much growing out in our vegetable garden. I couldn’t use it all up!!! This became especially true since we were heading out of town for the last few weeks. I didn’t want it to go to waste and and even with our neighbors picking it – there was still just sooooo much!!!
To combat waste, it was going to have to be pesto making time!! The recipe I use for pesto is one I learned in culinary school. Garlic, pine nuts, basil, lemon zest, lemon juice, Parmesan, olive oil and salt. We had to make it with only a chef knife to make the paste. Not even a mortar and pestle! Nowadays, I use a mortar and pestle but I’m going to write the recipe for the food processor.
This recipe ends up making a good bit of pesto so if you’re not going to use it all, you can easily save it in either ice cube trays or what I did, little muffin tin lined with plastic wrap.
Quick tip: You don’t have to use the Parmesan cheese or the lemon zest/juice. You could easily just use garlic, pine nuts, olive oil, and basil. Also, if you don’t have as much basil as I do with this recipe, just cut it in half.
Recipe for Pesto
1 1/4 cup
- 2 cups of fresh basil
- 2-3 garlic cloves, minced
- 1 lemon, half zested and half of the juice
- 1/4 cup grated Parmesan
- 2 tablespoons pine nuts
- 1/2 cup olive oil