Pesto!

Pesto is like a taste of summer, & summer here just isn’t complete until the freezer is filled with enough of it to last until basil begins to fill the garden once again. I fill all the little jars I can find with this  bright sauce, and use it all year long on everything from gnocchi & steak to grilled burgers & veggies. Fresh sourdough has never tasted so good as it does with a little pesto spread on top. You’ll be amazed at all the ways you can use pesto in your meals.

My recipe has evolved from many recipes I’ve tried & used over the years; you can adjust quantities to create the flavor that you love the most.

Ingredients:

• 1/4 cup walnuts
• 1/4 cup pine nuts
• 8-10 cloves garlic
• 5 cups fresh basil leaves, packed
• 1 teaspoon sea salt or kosher salt
• 1 teaspoon fresh ground pepper
• 1-1/2 cups olive oil
• 1 cup fresh grated parmesan

Blend walnuts, pine nuts, & garlic in a food processor (I use a Vitamix) for 15 seconds or just until combined. Add basil leaves, salt, & pepper. With the processor running (I run the Vitamix on a low speed & increase speed during this step), slowly pour in the olive oil & process until thoroughly pureed. Add the Parmesan & puree for another 30 seconds or until completely blended. Store pesto in refrigerator or freezer (I store mine up to a year in the freezer). To keep pesto from turning brown, pour a very thin layer of olive oil on top.

Just wait…once you’ve opened up a jar of homemade pesto on a cold winter day, you’ll be hooked on making it each summer, too!