Make Your Own Pesto from the Basil in Your Garden

by Stacy Tornio

Basil is always on my “gotta-have-it” list for the garden. I love putting it on pizza, throwing a few leaves in a salad, or just eating it fresh to tomatoes and mozzarella. It’s definitely an easy herb to grow, in fact, you can quickly have more basil than you can use. If you find this is the case, learn how to make your own pesto.

Basil is also common and popular to buy at the local farmers’ market. So go ahead and load up. It takes a lot to make your own pesto, and it’s definitely worth it. Seriously, homemade pesto is so much better than what you can buy in the store. As a bonus, you can freeze extra into ice cubes, which will be perfect for adding to your cooking later on. Here’s how to make your own pesto.

Garden Pesto Recipe

  • 3 cups of basil leaves, packed in
  • 1/2 cup arugula
  • 3 tablespoons pine nuts
  • 1/2 cup olive oil
  • 3 tablespoons Parmesan (or mix it up with your favorite cheese)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt

Mix all ingredients in a food processor REALLY WELL. Then eat fresh on crackers, cheese, or any other food you like.

If you’d like to mix up your pesto a bit, try adding other garden ingredients. For instance, a little bit of hot pepper can make it spicy. Or onions or extra garlic can give it great flavor, too.

Then what should you do with the extra? Fill up an ice tray, and stick it in the freezer. This way, you’ll have pesto to use even in the fall and winter months. It’s perfect for throwing in your favorite dish or a soup.

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