Anna BuggeComment


Anna BuggeComment

Guys my little garden has gone crazy this summer.  This is the absolute best basil year I have ever had.  To celebrate here is my favorite pesto recipe.  It is a combination of several things I have tried over the years.  

  • 2-3 cus of fresh basil, densely packed 
  • 1-2 cups of fresh mint, densely packed 
  • 1/2 cup of pine nuts or walnuts (or a mix)
  • 2 cloves of raw garlic, minced
  • zest of one lemon 
  • juice of 2 lemons 
  • 1/4 cup shaved parmesan (or more to taste)
  • 2-3 TBS olive oil 
  • salt and pepper to taste 

I didn't do it in the above batch but if you have spinach or kale on hand, either is a great addition for both nutrition and flavor.

One of my favorite authors is Dr. Seuss and one of my favorite ways to use pesto is in green eggs and ham (bacon).  Fold a TBS or so of pesto per egg into a scramble.  I also love to use pesto as a sauce for pizza topped by mozzarella and roasted tomatoes.  Super simple, super yummy!   

As shown above, I freeze the pesto in cubes.  Take as many cubes as you need out of the freezer and defrost overnight in the fridge.