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Summer Pesto

This is an excellent recipe that freezes well so that you can enjoy fresh pesto all year long.

Ingredients

  • 3 Cups Fresh Basil
  • 1/2 Cup Freshly Grated Romano or Parmesan-Reggiano cheese
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/3 Cup Pine Nuts, Walnuts, or Pumpkin Seeds I use pumpkin seeds for my nut allergy friends
  • 2-3 Cloves Garlic Minced
  • 1/2 tsp Sea Salt
  • 1 Squeeze of Fresh lemon Juice Always add lemon juice if freezing your pesto.

Instructions

  1. Add all ingredients to a food processor and pulse until you reach the desired consistency.  When freezing your pesto add one more squeeze of lemon to the pesto before you put the lid on and freeze.  Lemon juice helps preserve the color.