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

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Sauces

Cuisine Italian

Servings 1 Cup

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.