Pesto from your late summer harvest

Take advantage of the current abundance of greens, whether in your garden or at the farmers market this is the time to enjoy the fresh late summer crops!


Pesto ingredients:
  • Fresh Basil: Fresh basil brings a major herby flavor to the pesto.
  • Parmesan Cheese: Try to use fresh parmesan – avoid the powdered stuff!
    • True parmesan (Parmigiano-Reggiano) is not vegetarian as it contains animal rennet but there are vegetarian options available.
  • Pine Nuts: Toast pine nuts in a skillet for a few minutes to add a roasted flavor to your pesto.
  • Garlic: Be sure to use fresh, blemish-free garlic.
  • Extra Virgin Olive Oil: The flavor of the oil is important in pesto, so use the good stuff.
  • Salt & Pepper: Finish it off with salt and pepper, to taste!
  • 2 ½ cups packed fresh basil
  • ¼ cup toasted pine nuts
  • ½ cup grated parmesan cheese
  • 3-4 cloves fresh garlic
  • ½ tsp each salt and pepper
  • ½ cup extra virgin olive oil

The best method is to use a food processor or blender .

  1. Put all ingredients in the bowl and blitz until it is finely ground.
  2. With food processor or blender running, slowly pour in the oil until well blended
  • Experiment with other leafy greens in place of basil:
    • Mint
    • Cilantro
    • Spinach
    • Kale
    • Carrot Tops
  • Use other nuts in place of pine nuts
  • Add avocado in place of some of the olive oil
  • Add roasted pepper for a vibrant color and smokey flavor
  • A dash of honey or maple syrup, if your pesto is too sharp



Image by T Caesar from Pixabay