Olive Oil Pesto

Early summer means basil is cropping up in herb gardens everywhere, soon to completely overwhelm us. One of our favorite, easy pesto recipes to use on everything (pesto, garlic chicken pizza anyone?), it can be whipped up in large batches, leaving some for dinner and some destined for the freezer (use square, silicone molds for easy freezing. Then all the squares can be kept in a sealed plastic bag or freezer-safe jar for use later in the year). 

Ingredients

  • 3 cups basil

  • 1/2 lemon, juiced

  • 1/2 cup pine nuts

  • 2 cloves garlic

  • 1/4 cup Grove 45 Extra Virgin Olive Oil

  • 1/2 tsp salt3 tbsp parmesan cheese


    Instructions

1. Add all ingredients to a food processor or blender.
2. Process until well-mixed and to desired texture
3. Taste and add additional seasonings as needed
4. Store in the fridge for up to seven days or freezer up to three months

Enjoy!

Carolina Mejia