Fresh garden pesto screams summer, and it can elevate a basic meal in seconds. Though there are many ways to incorporate pesto in the kitchen, we love to toss this pesto with penne and Parmesan. Plus, it makes a great sandwich topping when spread between crusty bread, mozzarella, arugula, and prosciutto!
One of the things I love about this season is the abundance of fresh herbs, especially basil. Basil is such a versatile and fragrant herb that adds so much flavor to any dish. And one of my favorite ways to use it is to make basil pesto! 🌿
Basil pesto is a traditional Italian sauce and my version uses basil leaves, garlic, splash of lemon juice, Parmesan & Romano cheese, and olive oil. It’s super easy to make in a food processor, and you can store it in the fridge or freezer for later use. You can also customize it by adding toasted pine nuts or using different kind of cheeses.
Basil pesto is delicious on pasta, pizza, sandwiches, salads, soups, and more. It’s also great as a dip or a spread for bread or crackers.
This recipe is easy and quick to whip up, and can be made ahead and frozen for later. Visit the local markets to find an abundance of basil, and enjoy it all summer long.
Fresh Garden Pesto
- Food processor, immersion mixer or mortar and pestle
- 1 (4-ounce) pack basil , stems removed
- 2-4 cloves garlic , peeled
- ¼ cup shredded Parmesan , packed
- ¼ cup shredded Romano , packed
- ¾ to 1 cup olive oil
- ½ teaspoon lemon juice
- ¾ teaspoon salt
- Freshly ground black pepper to taste
- Toss basil leaves and all other ingredients into the food processor, and process until smooth.
- Store in an airtight container in the fridge for 1 week, or frozen for 3 months.