Basil Pesto

There are certain foods that just say “Summer” to me:  ice cream, corn on the cob, watermelon, and pesto (to name a few).  So despite not having a plan for what to do with some pesto, I knew I wanted to make some  before summer comes to an end.  So far I’ve added it to scrambled eggs and quiche and a sandwich.  If I can’t think of anything else, I can freeze it and use it later in the year when I need a reminder of what summer tastes like.

Basil Pesto

Makes about 1 cup

  • 3 cups fresh basil leaves
  • 1/3 cup pine nuts
  • 1/3 cup parmesan
  • 1/4-1/3 cup extra virgin olive oil
  • 1/2 tsp salt

Combine all ingredients in the bowl of a food processor and pulse until smooth.  Taste and adjust seasoning as needed.

 

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4 responses

  1. Pingback: Italian Squash Quiche | A Seat at the Table

  2. Pingback: Pesto-Crusted Tilapia | A Seat at the Table

  3. Pingback: Basil Vinaigrette | A Seat at the Table

  4. Pingback: Roasted Mushroom and Pesto Pasta | A Seat at the Table

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