Basil pesto is the perfect way to preserve fresh basil from your garden to use all year round. Pesto can be frozen in ice cube trays and then put in a freezer bag so you can use a few tablespoons at a time.
Basil Pesto Recipe
- 2 cups packed fresh basil leaves from your garden is best!
- 2 cloves of garlic
- 1/4 cup walnuts or pine nuts
- 2/3 cup organic extra virgin olive oil
- 1/2 cup freshly graded Parmesan cheese
- pinch of sea salt
- Add the basil, garlic, and walnuts to the food processor and process until everything is chopped. Sometimes the garlic is stubborn so I cut it into slices before throwing it in.
- Using the hole in the top of the processor, slowly pour in the olive oil while running the food processor to incorporate the oil.
- Then add the Parmesan and salt and process until combined
Ways to Use Basil Pesto
The traditional way to eat it is on pasta but since we are low to no grain in our house I have been using it in many other ways. Here are some ideas:
- Use it as a dip for carrots & cucumbers
- Lightly saute vegetables and coat them with the pesto – I made zucchini this way and it was awesome
- Add to scrambled eggs
- Add into meatballs or burgers
- Spread on top of a baked potato
- Spread on top of baked or sauteed fish – works great with flounder, cod, and other white fish
- Add into chicken salad
- Add pesto into your favorite homemade salad dressing – works great with just oil and vinegar
- Spread on top of a whole chicken and roast it
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