There is nothing tastier than homemade pesto, and nothing smells better in the summer than the sweet, aromatic scent of fresh basil!
Basil is one of my favorite herbs to grow in my garden. I dedicate an entire section of the garden just for basil because I buy so many plants! Homemade pesto is perfect for numerous summer dishes-pasta, chicken, paninis, pizza etc. Try my Trader Joe’s cauliflower crust pizza topped with pesto, or this easy pasta with pesto, cherry tomatoes, and fresh mozzarella.
A great way to have homemade pesto in the winter is to freeze the pesto in ice cube trays. My recipe makes 6 “ice” cubes which are 2 oz each. Add pesto to ice cube tray, freeze overnight, then pop out and store in a freezer zip lock bag.
- 3 cups fresh basil
- ¼ cup unsalted almonds
- ½ cup parmesan cheese
- 2-3 cloves of garlic
- ⅓ cup olive oil
- Add all ingredients, except olive oil, to a food processor and blend well.
- Slowly drizzle olive oil and continue to blend.
- Add salt and pepper to taste.
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