Fresh Garden Pesto

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!

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.

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Course Appetizer, Breakfast, brunch, dinner, Main Course, Salad, Side Dish

Cuisine Italian

Servings 1.5 cups

Equipment

Food processor, immersion mixer or mortar and pestle

Ingredients

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

Instructions

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.

Notes

Pesto ideas:

PASTA: Toss your favorite cooked pasta with this delicious pesto and enjoy. This pesto pasta goes well with several different mix-ins such as crispy bacon, prosciutto, smoked salmon, and red pepper flakes. Before serving, add more grated Parmesan.

SANDWICH: Set the oven temperature to 350 Fº and position the rack in the center. Cut a croissant horizontally and apply pesto on both halves. Fill with sliced mozzarella, turkey or ham, and arugula, then press gently. Bake the sandwich on a baking sheet for 10 minutes, or until the cheese is melted. If the croissant starts to brown too quickly, cover with aluminum foil. Feel free to experiment with different breads and fillings!

Keyword basil