
Ingredients
- • 3 cups fresh basil leaves, loosely packed
- • ½ cup good olive oil
- • ¼ cup grated parmesan cheese
- • garlic cloves (2 if large, 4 if small)
- • ½ teaspoon salt
Directions
- 1. Place all ingredients in a blender or food processor.
- 2. Pulse until thoroughly blended.
- 3. Enjoy immediately or place in refrigerator for up to a week.
Combine garden-fresh basil with garlic, olive oil, and Parmesan cheese to craft a Garden Basil Pesto Recipe perfect for summer dishes.
Pesto is one of my all-time favorite things to make with basil during summer months. It is so fresh and filled with garlic-y goodness that it is gone within minutes every time I make a batch. My mother and I love this recipe and rave over how unbelievably tasty it is.
I knew I wanted to be able to make lots of delicious pesto weekly during June, July, and August, so the basil plantings have been increased accordingly. Three basil plants are planted in the garden right now and are thankfully growing like weeds! Our favorite way to enjoy this basil pesto is simply slathered on a warmed, crusty piece of French bread that I toast with a bit of olive oil. It is the simplest yet most divine way to enjoy this herb, which boasts many medicinal properties.
If you are looking for other ways to use your fresh basil, check out my Tomato-Basil Bruschetta recipe. It is another summertime staple that keeps us singing the garden’s praises.
Monica Sharrock is a hunter’s wife living in rural Oklahoma. She enjoys cooking with venison and preserved garden veggies. Read all of her MOTHER EARTH NEWS posts here.
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