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Basil Pesto

Basil Pesto

This Spring I planted seeds to grow a kitchen herb garden of basil, oregano, parsley, thyme, sage, and cilantro. Amazingly, they’ve grown into big plants and now I have a mountain of basil. (Learn more about harvesting basil here.)

Herb Garden

So I’ve been trying to find fun ways to use fresh herbs in our cooking at home. The tastiest way to use a couple cups of basil leaves is by making basil pesto! Since the chef works all day on Sunday, I found a recipe on the Food and Wine website that I wanted to try out. It turned out to be a great recipe!

Basil Pesto


1/4 cup olive oil

1/4 cup pine nuts

2 garlic cloves, smashed

1/4 cup grated Parmesan cheese

2 cups (lightly packed) basil leaves

1/2 t. lemon juice




Coat a small saute pan with a small amount of olive oil, and heat over medium high heat. Add the pine nuts and stir constantly until golden. It took around 3-4 minutes.

Toasting Pine Nuts


In a food processor, pulse the toasted pine nuts, garlic, and Parmesan cheese for about 15 seconds, or until chopped.

Food Processor


Scrape down the side of the bowl, and add the basil and pulse until minced.

Food Processor


With the food processor on, slowly pour the 1/4 olive oil in a thin stream. Then add the lemon juice and season with salt.

Food Processor Basil


If you’re not planning on using it all right away, place the pesto into an ice cube tray and freeze for later.

Basil Pesto


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