Photos by House of Stills
This is what I like to call a universal recipe, in the sense that it can be used for all kids of different dishes. Make it ahead and use it when you’re in a pinch for anything from pasta, fish, chicken, appetizers, sandwiches and so much more. It’s a recipe that I think all home cooks should keep in their back pocket.
Ideally, it should be made in summer months with garden or market-fresh basil, but it can easily be made year-round, using store-bought basil plants.
Basil is one of my favourite things to grow and harvest in my garden, during summer months. I find it rather easy to maintain and abundant in growth. I generally freeze part of my harvest to have fresh basil for tomato sauce year-round, and I make pesto with the rest, which I also freeze in vacuum-sealed bag or in airtight containers. It’s always nice to have a fresh taste of summer, even during long, drab, winter months!
I often make a jar of this and use it to top healthy quinoa, chicken and spinach lunch bowls. It’s a simple recipe that elevates even the most mundane dishes, taking them from healthy and perhaps bland, giving a punch of flavour.
Enjoy! XX
Classic Garden Pesto
Equipment
- Food processor
Ingredients
- 2 cups fresh basil leaves packed
- 1/4 cup pine nuts
- 2 garlic cloves
- 1 tsp salt
- 1/2 tsp fresh cracked black pepper
- 2/3 cup extra virgin olive oil
- 1/2 cup parmigiano cheese finely grated
Instructions
- Using a food processor, pulse all the ingredients, except the olive oil, together, until roughly chopped and thoroughly combined.
- Gradually add in the olive oil while the food processor is running, until the mixture becomes smooth and has a thicker consistency.
- Adjust the salt and pepper to taste.
