Basil Pesto


While I am sad that summer is coming to end, I really enjoy picking the harvest from my garden.  There’s nothing like picking fresh vegetables and herbs from your backyard.  This year my basil plants did so well that I have been eating basil, fresh mozzarella and tomatoes almost every day!  I sometimes just pick the basil and leave it in a bowl in my kitchen because I love the aroma of it so much!

Making basil pesto and freezing it is really quite easy.  My kids really love it over pasta (they call it “green pasta!”)!


2 cups packed fresh basil leaves

2 cloves of garlic

1/4 cup pine nuts

2/3 cup extra-virgin olive oil

Kosher salt and freshly ground pepper to tast

1/2 cup freshly grated Pecorino cheese



Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.  Add the olive oil and process until smooth.  Season with salt and pepper.  Transfer pesto to a large serving bowl and mix in the cheese.


Mix it with pasta (and add grilled chicken) for an easy weeknight meal.


Watching your carb intake?  Spread basil over grilled chicken or fish, and top with tomatoe and fresh mozzarella for a light and delicious lunch or dinner!  ENJOY!!!


FREEZING PESTO TIP:  Pour pesto into ice cube tray and place in the freezer for 2 hours.  Remove frozen pesto cubes and store in resealable plastic bag for future use.  Pesto will last up to 3 months frozen.

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