The basil in our garden is growing like crazy. I’ve been making recipes that use basil so I can use it while it’s fresh. I made a quick pesto yesterday to go in a soup I made. I’ll share that recipe with you soon.
two cups of basil leaves
juice of one lemon
a clove or two of garlic (depending on your likes)
handful of spinach
1/2 cup walnuts
1/3 grated parm/romano blend
Put all your ingredients in a food processor except the olive oil. Turn on the processor and slowly drizzle the olive oil until you are happy with the consistency. I don’t usually measure out the ingredients for this so the amounts are approximate. I go by look and then I taste it and make any necessary adjustments. I use walnuts since they are less expensive and I really like the taste. Also, the bit of spinach keeps the pesto nice and green along with the acid from the lemon. Store in the refrigerator for up to one week or freeze. Great in soups, and on bread.