With summer in full swing, it's time for all the fresh, homemade basil pesto we can handle! To fully take advantage of the fresh basil season, I present you with my pesto recipe!
If you have access to a lot of basil, I recommend doubling or tripling (or more!) this recipe. When in doubt, just know that it freezes very well - spoon into small freezer bags, push the air out, and seal.
This homemade basil pesto is great served over pasta, used as a pizza sauce, or just snarfed with a spoon or on crackers. We may be just a little addicted, here!
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Homemade Basil Pesto
Ingredients
- 5 cups fresh basil leaves packed well
- 1 cup freshly grated Parmesan cheese
- 1 cup olive oil
- 1/2 cup pine nuts
- 8 garlic cloves peeled and finely chopped
Instructions
- Blitz in a food processor until basil leaves are finely chopped.
- Transfer to an air tight container, store in fridge.
Notes
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