May 12, 2017
Every Saturday morning, you'll find me at my local Farmers' Market. Hopefully enjoying some beautiful weather, while I scope out the best local produce, buy some fresh flowers and eat a killer breakfast. Last weekend, my little market opened and I did what I always do the first visit of the season; purchase some herbs to restock my garden. I always get a nice variety of basil plants, because basil is the greatest herb of all time. It is my favorite, therefore it is factually, unequivocally, the best. To me, it defines summer as much as lighting up the grill does. It has a sweet, clove-like, summery aroma and pesto is all about capturing the beautiful bouquet of flavor that basil has to offer. So do what you must, but find yourself some basil and make yourself this sauce.
Summer is coming and this is how you prepare! One of my favorite sauces of all time is about to light up your meals with a unique combination of nutty, salty and bright herby flavor. And perhaps best of all, it is super easy to make. All you need is a food processor and five minutes.
Pesto is brilliantly versatile, which gives you the perfect excuse to make a big batch. Whether you're sauteing, stir frying, roasting or grilling, pesto is the way to add a summery kick to your dish. Here are just some of the ways you can use it.
Use as a...
THE PERFECT PESTO
1oz Pine Nuts
2 bunches Basil leaves
3-4 cloves Garlic, peeled
¾ tsp Sea Salt
¼ cup Parmesan
1/3 cup Extra Virgin Olive Oil
1. Dump everything into your food processor.
Feeling adventurous? Make this recipe your own by adding different leafy herbs from your garden, try adding some fresh ground black pepper or spicy peppers. This may be my favorite version of Pesto, but the possibilities are infinite.
Make a big batch & freeze some of it. Freeze it in ice cube trays and then pop out into a gallon sized freezer bag for easy use. Make in your blender if your food processor isn't large enough.
4 oz Pine Nuts
8 bunches Basil leaves
12-16 cloves garlic, peeled
1 tbsp Sea Salt
1 cup Parmesan
1 1/3 cup Extra Virgin Olive Oil