summer pesto with a few variations

I profess an undying love for pesto and make it all summer long.  At the end of summer, my last batch is frozen into logs or ice cube trays to add a welcome zip of summer to winter soups and stews.  This recipe makes close to 2 cups and can easily be halved.
  • 1 large bunch fresh basil, stems and flowers removed
  • 1 C. freshly grated Parmesan cheese
  • 1 C. lightly toasted pine nuts (toast them under the broiler or on the stove in a dry pan, but toast them you must, this is an important step!)
  • 2 garlic cloves
  • the juice of 1/2 small lemon
  • 1/2 tsp. salt
  • 1/4 to 1/2 C. best quality olive oil
Whirl first 6 ingredients in food processor for one minute.  Drizzle in olive oil until the consistency you prefer.  If you plan on serving this later, put in a ramekin and paint the top with a light coat of olive oil or lemon juice to prevent discoloration.  Refrigerate leftovers.  Freezes well.


Add a few mint leaves, more or less to taste, for a hint of mint.
Add a few nasturtium leaves, more or less to taste, for a light, peppery taste.

Click here for printable recipe.

A summertime hostess gift.


1 comment:

  1. Lovely, lovely, Kristen. My husband will be envious when he sees your pictures. He has his horticulture degree. His parents owned a nursery. My gardens are always beautiful.
    Great pictures!