Pesto is one of my all-time favorite things to make with basil during summer months. It is so fresh and filled with garlic-y goodness that it is gone within minutes every time I make a batch. My mother and I love this recipe and rave over how unbelievably tasty it is. Three basil plants are planted in the garden right now and are thankfully growing like weeds! I knew I wanted to be able to make lots of delicious pesto weekly during June, July, and August, so the basil plantings have been increased accordingly. Our favorite way to enjoy this is simply slathered on a warmed, crusty piece of French bread that has toasted with a bit of olive oil. It is the simplest yet most divine way to enjoy this herb that boasts many medicinal properties.
If you are looking for other ways to use your fresh basil, check out my Tomato Basil Bruschetta recipe. It is another summertime staple that keeps us singing the garden’s praises!
• 3 cups fresh basil leaves, loosely packed
• ½ cup good olive oil
• ¼ cup grated parmesan cheese
• garlic cloves (2 if large, 4 if small)
• ½ teaspoon salt
1. Place all ingredients in a blender or food processor.
2. Pulse until thoroughly blended.
3. Enjoy immediately or place in refrigerator for up to a week.
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