Homemade Garden Pesto


Pesto is one of my all-time favorite summer recipes. Using basil straight from the garden is so satisfying. I love how fresh it is and I love how versatile it can be, too. Pesto is awesome on pasta, chicken, pizza, crostini, and more. I’ve even seen people put it on breakfast eggs and bbq burgers! I’ve tried out a few pesto recipes over the years, and I have to say that this one is my favorite. It has great flavor and tastes like a bite of summer time! (Even my two toddlers ate it up! WIN!)


3 C packed basil
1 C parsley
8-10 cloves garlic
1/2 – 1 C nuts (pine nuts, pistachios, or almonds)
1 – 2 C olive oil
1/3 C grated parmesan
Salt and pepper

First, fill a container with cold water. Soak your basil for 10 minutes or so. Then, throw the basil, parsley, garlic, and nuts (we used pistachios this time around) into the bowl of a food processor or blender. Don’t worry about chopping anything first – just throw it in whole. Whiz the processor a few times, then slowly pour in the olive oil until you reach a smooth, almost creamy consistency. Add the parmesan and a little salt and pepper and whiz some more. Taste it and adjust if you need to. If it’s too thick, add more olive oil. (Additionally, you can add water. Some even add hot pasta water if you are serving it with noodles.)

This recipe makes about 3 cups of pesto. It will keep in the fridge for about a week, or you can freeze it for up to a year.



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