Basil Pesto

If you planted basil in your garden, you have an overflow about now.  I have started fighting mine from going to seed (getting flower heads).  I always have more basil than I could ever use, but I just love the smell and taste of fresh basil.  I read several years ago that if you crush basil leaves and rub the scent on your skin and clothes you can deter bugs from biting you.  It does work, but marginally, but if your in the garden and the bugs are bitting what easier way to set them off you than smelling like a sweet basil plant.  🙂
  • 2 cups cleaned basil leaves
  • 3 small garlic cloves
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan
  • generous pinch of kosher salt and pepper
  • 1/2 cup extra virgin olive oil

Add garlic, pine nuts and salt and pepper to food processor and pulse until finely chopped.  Add basil and parmesan and process again until minced.

While processor is running feed olive oil through top tube.

Your pesto can be used on pizza, pasta, on top of chicken or tomato & mozzarella salad.  Any unused can be stored in the refrigerator for a week or in the freezer for several months.  If you have an ice cube tray, fill with pesto and freeze.  You then have individual sized pestos to pop out of the freezer when you need them.

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Categories: Appetizers, Chicken Dish, Pasta, Summer

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

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  1. Basil OIl | A HEALTHY LIFE FOR ME - September 11, 2012

    […] Basil Pesto ( […]

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