Fresh pesto has got to be one of the best sauces, especially in the summer. It’s fragrant, flavorful and don’t forget pretty! In the spring, I planted a big box of basil for this very reason. I love picking some fresh basil from my plant and throwing it right in the food processor for a quick batch. Basil is the main ingredient of pesto. It’s a great way to get a significant amount of it in a creative and yummy way.
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Some health benefits of basil/pesto:
-Anti-bacterial and anti-inflammatory properties
-Can help detoxify the liver
-Provides Vitamin A and magnesium
Pretty powerful stuff!
Add to veggies, pastas, chicken, shrimp, quinoa, eggs….the list goes on! Make a big batch and freeze the extra in ice cube trays or silicone molds for later! Once they’re frozen seal them into zip lock bags for the freezer. Now you have a pre-made sauce for quick weeknight meals. When you’re cooking, throw a cube into the pan. So easy!
I use a mini food processor for sauces and dressings like this. It’s great at blending everything up very finely. If you use a larger blender or food processor, you end up losing some of the ingredients to the big bowl or container. I’ve had my mini food processor for 8 years and it’s got plenty of life left in it!
- Put your basil, parmesan cheese, olive oil, lemon juice, garlic and toasted pine nuts in the food processor. Blend for about a minute. Add more olive oil if it’s too thick. It should be a little runny and not too pasty.
- A little tip: you do not need to add salt because the parmesan cheese is very salty. I learned that the hard way!