Basil is one of the bountiful gifts of summer. It’s a breeze to make on hot days since you don’t have to cook anything to prepare it, and it keeps in the refrigerator and freezer for a long time.
Presto 5 fast meals with pesto!
- Toss with grilled vegetables
- Use as a pasta sauce for hot pasta or for a cold pasta salad
- Spoon on grilled chicken breasts or thighs
- Spread on crusty bread for a salami and cheese sandwich
- Stir into white beans and cherry tomatoes for a salad
Summer Pesto
- 2 cups loosely packed cups fresh basil leaves, rinsed and dried
- 1/2 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, peeled, or more to taste
- 3 tablespoons pine nuts or chopped walnuts / or roasted and salted sunflower seeds (for a nut-free version)
- ½ cup extra virgin olive oil, or more if desired
- ½ cup freshly grated Parmesan cheese
Combine the basil, salt, pepper, garlic, nuts (or seeds), and about half the oil in a food processor or blender. Process, stopping to scrape down the sides of the container and slowly add the rest of the oil. Add the cheese and blend for one minute. Add more oil if you prefer a thinner mixture. Serve immediately or cover with plastic wrap or a layer of olive oil to keep the pesto from browning. Store in the refrigerator for a week or two, or in the freezer for several months.
Happy summer!
